Creamy Butternut Squash and Ginger Soup
This velvety soup combines roasted butternut squash with fresh ginger, sautéed onions, and a splash of coconut milk for a rich yet bright flavor. It’s a comforting, smooth puree with a warm, inviting aroma, perfect for fall days. The process involves roasting, sautéing, simmering, and blending into a silky texture that’s both hearty and elegant.
Print
Pin
Calories: 220kcal
Servings: 4
Equipment
- Large Baking Sheet
- Heavy-bottomed pot
- Immersion blender
- Peeler
- Sharp Knife
- Measuring Spoons and Cups
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 inch fresh ginger grated finely
- 1 medium onion chopped
- 4 cups vegetable or chicken broth preferably homemade
- 1/2 cup coconut milk or cream for richness
- to taste salt
- to taste black pepper
- a handful fresh herbs cilantro or chives, chopped
Instructions
- Preheat your oven to 200°C (400°F). Peel the butternut squash, scoop out the seeds, and chop it into 2-inch cubes. Spread the cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized around the edges.
- While the squash roasts, peel and chop the onion, then dice the ginger finely.
- Heat a tablespoon of oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for about 8 minutes until it becomes translucent and sweet-smelling.
- Add the grated ginger to the onions and cook for another minute until fragrant, filling the kitchen with a spicy aroma.
- Once the squash is roasted and tender, add it to the pot along with the broth. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors.
- Use an immersion blender to puree the soup directly in the pot until smooth and velvety, about 2-3 minutes. Be careful of the hot steam.
- Stir in the coconut milk or cream, then season with salt and pepper, tasting and adjusting as needed for balance.
- Let the soup rest for a few minutes to allow the flavors to settle and the texture to thicken slightly.
- Serve the soup hot, garnished with freshly chopped herbs for a bright finishing touch.
Notes
Roasting the squash adds depth and sweetness, but you can also steam it if preferred. Adjust seasoning to taste; a squeeze of lemon can brighten the flavors. This soup pairs beautifully with crusty bread or a light salad.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 800mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg