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Home » Soup, Stews » Copycat True Food Kitchen Butternut Squash Soup

Copycat True Food Kitchen Butternut Squash Soup

February 16, 2021 by Angela Roberts 2 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Copycat True Food Kitchen Butternut Squash Soup. Fresh Ginger, Coconut Milk, Cayenne, Turmeric make for a creamy and delicious vegan soup. #Truefoodkitchen #butternutsquashsoup #vegan #coconutmilk #butternutsquash #spinachtiger via @angelarobertsCopycat True Food Kitchen Butternut Squash Soup. Fresh Ginger, Coconut Milk, Cayenne, Turmeric make for a creamy and delicious vegan soup. #Truefoodkitchen #butternutsquashsoup #vegan #coconutmilk #butternutsquash #spinachtiger via @angelarobertsCopycat True Food Kitchen Butternut Squash Soup. Fresh Ginger, Coconut Milk, Cayenne, Turmeric make for a creamy and delicious vegan soup. #Truefoodkitchen #butternutsquashsoup #vegan #coconutmilk #butternutsquash #spinachtiger via @angelaroberts

It’s freezing outside, not just for Nashville, but for anywhere. We don’t get this kind of weather very often, and while I have been wishing for a snow day, I’ve abruptly changed my mind. I have friends in Texas I wish I could send this soup to right now, as they are without power, and a bowl of spicy, creamy butternut squash soup might be a little bit of comfort.

True Food Kitchen Copycat Butternut Squash Soup from Spinach Tiger   

  I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this  his version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

True Food Kitchen Copycat Butternut Squash Soup from Spinach Tiger

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently.   If I still find the soup a little to thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

True Food Kitchen Copycat Butternut Squash Soup from Spinach Tiger

What coconut milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

True Food Kitchen Copycat Butternut Squash Soup from Spinach Tiger

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Second Version of Butternut Squash Soup with Roasted Apple, Pecans

Golden Cauliflower Soup

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Golden Cauliflower Soup

Butternut Squash Soup
Print Recipe
2.75 from 4 votes

True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: butternut squash, soup, true food kitchen
Servings: 4
Author: Angela Roberts

Ingredients

  • 1 large butternut squash
  • 1 can coconut milk
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon piment d'espelette or cayenne
  • 1/2 cup water or broth if needed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt

Garnish

  • 2 tablespoons butter
  • 12 sage leaves
  • 1/4 cup sliced almonds toasted

Instructions

  • Preheat oven to 375 F.
  • Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
  • Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
  • Scoop the seeds out and discard. Scoop out flesh into a bowl.
  • Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
  • Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
  • Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

  • In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
  • Roast almonds for 3 to 4 minutes in 400 degree F. oven.
  • Season again with salt and pepper as needed.
  • Add garnish upon serving.

Notes

  I use Piment d'espelette often in soups like these. You can use cayenne, but do so gently.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Diabetic Recipes, Healthy Recipes, Paleo Primal, Soup, Stews, Vegan, Vegetarian Recipes, Whole 30 Recipes Tagged With: butternut squash, cayenne, coconut milk, ground red pepper, turmeri

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. jackie says

    February 17, 2021 at 10:59 pm

    2 stars
    I made this soup, maybe my squash was too small but the turmeric was so overpowering i would definitely recommend much less turmeric or just season to taste and dont be a dummy like me and throw it all in their at once.

    Reply
    • Angela Roberts says

      February 18, 2021 at 3:40 pm

      I’m sorry you had that experience. This is my personal favorite soup, so maybe I like turneric more, and the recipe does state to use a large squash. I’ll note that in the recipe for folks.

      Reply

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