The first time we served this butternut squash soup, 20% of the guests in attendance asked for the recipe. The second time, one of the guests hunted down the chef in search of the recipe!
With a beautiful presentation, it makes for a very impressive first course. Foodies can go all out, serving the soup in an acorn squash bowl with toasted coconut, candied pecans, and maple crème on top. Maybe you’re not exactly the type to toast shredded coconut? Just skip the toppings, spoon it into a bowl and chow down! We’d love to hear how it goes.
Winterthur Butternut Squash Soup with Curry, Coconut, and Pecans
• 2 large butternut squash or 4 lbs. peeled & cubed butternut squash
• 2 medium onions
• 3 cloves garlic (optional)
• 3 Tbsp. butter or vegetable oil
• 1/2 tsp. salt plus more to taste
• 8 cups chicken or vegetable broth
• 2 Tbsp. curry powder
• 12 oz. coconut milk
• 8 oz. bag of shaved coconut
• candied or glazed pecans
• 1 c. sour cream
• 1/4 c. pure maple syrup
• 3 acorn squash at least 5” in diameter (choose squash that will sit flat on the stem side and the bottom)
Toppings and acorn squash bowls should be made in advance.
1. Pre-heat oven to 350 degrees.
2. Spread shaved coconut evenly on a cookie sheet. Place sheet in the oven on the center rack.
3. Bake for 5 minutes at a time, stirring coconut to ensure even toasting between the baking sequences. Baking time varies depending on the accuracy of your oven temperature, and how thinly the coconut is laid out over the baking sheet. Note: Watch carefully during the final minutes. The coconut will turn color very quickly.
4. After toasting, let cool and store in an airtight container.
1. Combine sour cream and maple syrup in a medium bowl.
2. Cover bowl and refrigerate.
Acorn Squash Soup Bowl
1. Pre-heat oven to 300 degrees.
2. Cut acorn squash across the center and scoop out seeds and loose fiber.
2. Place squash cut side down on a cookie sheet. Bake for 5 to 10 minutes to soften. Set aside.
1. Halve, seed, peel, and cube the butternut squash. Set aside.
2. Halve, peel, and chop the onion. Mince the garlic, if you like.
3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
7. Return the soup to the pot and add more salt to taste.
8. Finish with Curry Powder and Coconut Milk.
9. Place each halved acorn squash in a bowl, top with toasted coconut.
10. Crush the candied pecans, placing them over the toasted coconut.
11. Put a few tablespoons of the maple crème in a zipper bag, snip the corner, and drizzle over the top of the soup.