I remember when I first tried butternut squash (in a high school home-ec class). I couldn’t believe how this vegetable could taste so creamy and rich. Since then, I’ve tried it in this soup, mashed, in casseroles and even in salads and no matter how I’ve cooked it – butternut squash always feels like a comfort food.
I love how this soup feels so much like fall – the curry spices, the indulgent taste of the squash and the creamy texture are everything that you want in a soup to warm you up when the weather starts to get cooler. The best thing? This soup is Whole30 compliant and is easily modified into a vegan recipe by switching out two ingredients!
This recipe is a great take-along to a fall potluck or a great starter for your Thanksgiving dinner!
Here’s everything you’ll need:
3 lb. butternut squash, cubed
2 tablespoons of extra virgin olive oil
Salt and Pepper
1 small onion, roughly chopped
3 cloves of garlic, diced
3 pieces of compliant bacon, chopped
1 ripe pear, cubed
1 tablespoon curry seasoning
32 oz. of compliant chicken or vegetable broth
1/3 cup of compliant full-fat coconut milk
Start by roasting your squash: toss the cubed squash in the EVOO and salt and pepper (to taste). Spread the pieces around on a lined cookie sheet in a single layer and roast it at 400 degrees for around 35 minutes or until the squash is fork-tender.
While that is cooking begin by crisping your bacon pieces in a soup pot over medium heat. Once it is cooked, remove the bacon using a slotted spoon but keep the bacon grease in the pot! Reserve the bacon bits for a garnish. This will be your cooking fat (if you are vegan or don’t want to use the bacon, simply swap it out for 2 tablespoons of EVOO or ghee). Add the onion and garlic to the pot and saute until fragrant.
Then, add the broth to the pot and using your wooden spoon or spatula to scrape off all of the crispy bits from the bottom. Add the cubed pear and boil until soft. When your butternut squash is fork-tender, remove it from the oven and carefully add it to your broth with the curry seasoning. Boil all of the ingredients together for at least five minutes.
Turn down the temperature and allow the soup to cool slightly. Then using an immersion blender, blend the soup until it is smooth and creamy. Stir in your coconut milk and add salt and pepper to taste.
To serve, ladle a couple of scoops into your bowl or mug and garnish with the bacon bits or if you are vegan, a few pepitas (I used both because I’m crazy like that).