Roasted Butternut Squash Soup with Ginger

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the butternut squash chunks evenly. Drizzle with one tablespoon of olive oil and toss to coat. Roast for about 35-40 minutes, until the squash is tender and caramelized around the edges.
While the squash roasts, chop the onion finely. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. The kitchen will fill with a gentle aroma of caramelizing onions.
Add the grated ginger to the onions, cooking for another minute until fragrant. Be careful not to burn the ginger; it should fill the kitchen with a spicy, fresh aroma.
Once the squash is roasted and tender, carefully transfer the chunks to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook together for 10 minutes so the flavors meld nicely, and the squash reheats thoroughly.
Use an immersion blender or transfer the soup in batches to a blender. Blend until completely smooth and velvety, with a rich, uniform color. Be cautious with hot liquids—hold the lid tight and start blending on low, then increase speed gradually.
Return the pureed soup to the pot if you used a blender. Stir in the coconut milk for added creaminess, then season with salt and pepper to taste. Warm the soup over low heat until it’s hot and fragrant, about 5 minutes, stirring occasionally.
Taste and adjust seasoning as needed—add more salt or pepper, or a squeeze of lemon for brightness if desired. The soup should be smooth, vibrant, and warm, ready to serve with optional toppings like toasted seeds or a drizzle of crème fraîche.
Serve your warming butternut squash ginger soup in bowls, garnished with your preferred toppings. Enjoy the rich, fragrant, and silky texture that makes this dish a perfect cozy meal.

Roasted Butternut Squash Soup with Ginger

Equipment

Ingredients

Instructions

Nutrition