Creamy Butternut Squash Soup (with 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!
Servings: 8
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