Butternut Squash Soup.
Prep time.
Cook time.
Total time.
Serves.
Golden, velvety, and perfect for a comforting yet refined meal.This Butternut Squash Soup is a celebration of autumn flavors, elevated with warm spices and a silky finish. Sweet, tender squash simmers with onion, garlic, and a fragrant blend of curry, turmeric, and ginger, creating a vibrant base that’s both earthy and aromatic. A swirl of butter and coconut milk adds luxurious creaminess, while fresh thyme brings a bright herbal note. Served alongside ACE® Ciabatta Pezzetti Rolls for dipping, it’s a rustic yet elegant dish — ideal for cozy evenings or anytime you crave a bowl that feels nourishing and indulgent.
INGREDIENTS4 ACE® Ciabatta Pezzetti Rolls2 1/2–3LBs peeled butternut squash, cut into 1-inch chunks1 Tbsp extra virgin olive oilKosher salt1/2 cup (1 stick) unsalted butter1 small white onion, peeled and roughly chopped2 garlic cloves, minced4 cups low sodium chicken broth (can substitute with vegetable broth)1 onion, roughly chopped1 tsp mild curry powder1 tsp ground tumeric1 tsp ground ginger.
INSTRUCTIONSHeat a large pot over medium, add the olive oil.Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is softAdd the cubed butternut squashAdd the vegetable broth and stir to combine (You might need to add a little more or less broth, depending on the size of your squash. The liquid level should be just slightly lower than the squash).Add the lid to the pot and bring to a boil over medium-highOnce the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.Remove the soup from the heat and add the coconut milkPuree with a hand-held immersion blender, or puree in batches in a regular counter-top blenderServe immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or .
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