Cooking a creamy butternut squash soup is quickly becoming one of our favourite meals here. When you add a good helping of white fish, this can easily be a hearty dinnertime meal!
Creamy Butternut Squash Soup
We grew our own butternut squash this past year in the garden and they taste wonderful. Right now my favourite is the Butternut-Orange, which has a very dark orange flesh. You can almost taste the orange in the soup!
Making a creamy butternut squash soup comes when you add coconut cream cans to cook with the butternut. Don’t worry if you don’t enjoy the taste of coconut, you can scarcely taste it in this coconut cream.
Cooking White Fish
Not only is this creamy butternut squash soup to die for, but adding a good helping of butter soaked white fish adds another level of flavour to this soup!
What You May Need
Pots and pans (cast iron is quickly becoming my most favourite!)
Food Processor or immersion blender
Soup ladle
Peeler
Directions for Creamy Butternut Squash Soup
When making this soup, start by dicing onion and garlic fine. I use our food processor for this as it finishes the job in a fraction of the time it would take me to cut it by hand.
Peel the butternut squash and cut it in half to remove the pits.
Next, dice the peeled butternut squash into cubes.
Heat up oil in a pot and add onions to sauté until translucent on high heat.
Add the garlic and sauté it with the onions for another 2 minutes on medium-high.
Next, add the butternut squash cubes and sauté for another 10 minutes on medium-high.
Once the butternut squash is semi-soft, add the cans of coconut cream.
Cook soup for about 15 minutes on medium (or until the butternut squash is soft enough to puree).
Ladle soup into food processor in 2 parts to puree fine (or use immersion blender if you have one).
In the last batch, add the cilantro and juice from a lime in with the soup to puree together.
Directions for Cooking White Fish
Pour all soup back into the pot, stir together and enjoy!
Start by heating oil in a pan. Once hot, add the fish to the pan with the skin facing down and cook on medium-high heat.
When the bottom edges of the fish gain colour (more distinct white instead of of translucent), the fish is ready to flip.
Flip the fish only once and then add the butter into the pan.
Tilt the pan towards you and with a spoon baste the the fish in butter continuously for several minutes
Cook the fish until the bottom edges gain colour and then remove from the heat.
Recipe for Butternut Squash Soup
Creamy Butternut Squash Soup (with White Fish!)
Equipment
- Pots and pans cast iron is quickly becoming my most favourite!
- Food Processor or immersion blender
- Soup ladle
- Peeler
Ingredients
Soup
- 1 tbsp olive oil
- onion 1/2 large or a couple of littles
- 3 garlic gloves
- 2 butternut squash small/medium sized or 1 large
- 2 cans coconut cream
- 1 tsp salt
- 1/2 tsp pepper
- cilantro
- 1 lime
White Fish
- white fish
- 1 tbsp olive oil
- 2 tbsp butter
Instructions
Soup
- Dice onion and garlic fine
- Peel the butternut squash
- Cut in half and remove the pits
- Dice into cubes
- Heat up oil in a pot
- Add onions and sauté until translucent on high
- Add garlic and sauté for another 2 minutes on medium-high
- Next, add the butternut squash cubes and sauté for another 10 minutes on medium-high
- Once the butternut squash is semi-soft, add the cans of coconut cream
- Cook soup for about 15 minutes on medium (or until the butternut squash is soft enough to puree)
- Ladle soup into food processor in 2 parts to puree fine (or use immersion blender if you have one)
- In the last batch, add the cilantro and juice from a lime in with the soup to puree together
- Pour all soup back into the pot, stir together and enjoy!
White Fish
- Heat oil in a pan
- Add the fish to the pan with the skin facing down and cook on medium-high heat
- When the bottom edges of the fish gain colour (more distinct white instead of of translucent), the fish is ready to flip
- Flip the fish only once and add the butter into the pan
- Tilt the pan towards you and with a spoon baste the the fish in butter continuously for several minutes
- Cook the fish until the bottom edges gain colour and then remove from the heat
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