Sheetpan Butternut Squash Soup

by Roann Mathias

 

There’s nothing like the combination of crisp fall temperatures and a warm bowl of soup with crusty bread. Butternut squash is in season and easy to find right now. This soup comes from the FeedFeed and you can view it here. 

 

This recipe makes a creamy, flavorful soup without calling for a lot of ingredients. The main components all roast together in the oven. Make sure that you line your sheet pan completely with parchment paper, to prevent burning anything. The coconut milk gives the soup a creamy texture and you can just taste a hint of that flavor when you eat it.

The original recipe uses only ½ teaspoon of turmeric for the seasoning. That didn’t seem like enough spices. When we decided to make this soup, I imagined that it would have some kind of curry flavoring. So I added cumin, cinnamon and a few red pepper flakes. (I liked it more than some other people!) Instead of using vegetable stock, I used chicken stock. 

A little tip about the butternut squash - you need to cook it longer than the recipe says. It might be a good idea to cut it into smaller pieces. When it’s time to scoop out the flesh, turn the squash over and use a vegetable peeler to remove the skin. 

 

I omitted the fresh jalapeño and scallions, but feel free to use them if you can stand the heat!

 

Serve the soup with warm, crusty bread.