Copycat True Food Kitchen Butternut Squash Soup
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The first time I posted this recipe for a copycat True Food Kitchen Butternut Squash Soup, it was January and freezing outside. Today I am reposting, because we just got our first week of cooler weather after a very long, hot summer. It’s the soup I wish I could send to all the Hurricane victims and first responders to have had to endure a historic catastrophe.
I have no stock in this, but if you are still thinking about where to give, we chose to support Samaritan’s Purse. It was my birthday this past week and instead of a new iPhone that I had my eye on, I realized other people have much greater needs in this hour. There are many many great organizations looking for financial donations and volunteers, and this makes me proud of our country, because no matter what our differences, we come together to soothe the pain of others.
As I said above, I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.
True Food Kitchen Butternut Squash Soup (copycat)
I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this 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.
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 too 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.
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.
More Butternut Squash Recipes from Spinach Tiger
More Healthy Soups from Spinach Tiger
True Food Kitchen Butternut Squash Recipe
- 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 teaspoon fresh grated ginger or to taste
- 1/2 cup water or broth if needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons butter
- 12 sage leaves
- 1/4 cup sliced almonds toasted
- 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.
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If you love this recipe, please give it five stars. It means a lot. xoxo
So yummy and easy to make!
Thank you. So glad you like it.
What kind of broth it doesn’t say?
You can use either vegetable or chicken broth.
I made the mistake of buying pre cut butternut squash. How do I adjust to accommodate that? Should I roast the cut up pieces?
Yes you could roast the cup up pieces.
Thank you. Glad you love it.
How much ginger do you recommend? I didn’t see it in the recipe but it’s listed in the blog.
I would do about a teaspoon of fresh. Or to taste. I like a lot of ginger.
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.
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.