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roasted butternut squash soup with creama up close.

Roasted Butternut Squash Soup with Crema

Julie
Face winter head-on with a delicious bowl of this savory roasted butternut squash soup with coconut crema. Easy and with few ingredients, this creamy soup is teeming with aromatic spices and herbs such as nutmeg, thyme, cumin, and sage. Top with a dollop of coconut crema to make an unforgettable soup.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 8

Equipment

  • immersion blender

Ingredients
  

  • 3 butternut squash small to medium, with seeds removed
  • 1 1/2 tbsp olive oil divided
  • 1/2 cup scallions
  • 4 garlic cloves finely minced
  • 1 boneless chicken breast
  • 1/2 tsp dried thyme
  • 1/2 tsp sage
  • 1/4 tsp red crushed pepper
  • 4 cups chicken stock
  • 1/2 cup coconut cream
  • 1/2 cup sour cream
  • 1/4 tsp cumin
  • 1/4 tsp ground nutmeg
  • 1 tbsp honey
  • 1/2 cup cooked bacon bits
  • salt and pepper to taste

Coconut Crema

  • 1 cup sour cream
  • 1 cup coconut cream canned
  • 1 tsp lime juice
  • salt to taste

Instructions
 

  • Preheat oven to 400°F. Cover cookie sheet in aluminum foil. Cover the cut sides of the butternut squash with ½ tbsp of olive oil. Season with salt, black pepper, ⅛ tsp thyme, and ½ tsp of sage.
  • Place the squash face down (cut sides down) on the cookie sheet. Bake the squash in the oven for 30-45 minutes. (until soft but time can vary according to the thickness. Set aside to cool.
  • Cut chicken into cubes. Put ½ tbsp of olive oil in a large soup pot over medium heat. Saute the diced onions and garlic until soft and fragrant. This should take about 3-4 minutes. Add cubed chicken to the pot and cover with ¼ tsp salt, ½ tsp black pepper, and ⅛ tsp red pepper flakes. Cook the diced chicken until cooked through (4-6 min, depending on thickness). Remove chicken from the pan but leave the garlic and diced onions.
  • Remove the butternut squash peel and cut the squash into cubes. Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, ½ cup sour cream, ¼ tsp of cumin, ¼ nutmeg, and 1 tbsp of honey. Bring the soup to a simmer and let cook for 10-15 minutes. Remove from the heat. Puree the soup using an immersion blender or blender. Season to taste. Add diced chicken to the soup or to each individual bowl. Add a dollop of coconut crema. Sprinkle each bowl with bacon bits.
  • To make the coconut crema, whisk sour cream, and coconut cream together in a mixing bowl. Once mixed add salt and lime juice. Wisk until combined and set aside at room temperature for 2 hours or overnight for thickening. Add a spoonful to each bowl as desired.
Keyword Butternut Soup, Roasted Butternut Squash Soup, Squash Soup
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