EASY ROASTED BUTTERNUT SQUASH SOUP WITH GINGER & COCONUT MILK
A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
- Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
- Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
- Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
- Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
- Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.
Nutrition Facts : ServingSize 1 /4 of recipe - about 1 1/2 cups per serving, Calories 367 kcal, Sugar 10 g, Sodium 392 mg, Fat 25 g, SaturatedFat 16 g, Carbohydrate 38 g, Fiber 6 g, Protein 3 g
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[email protected]This soup is a great way to use up leftover butternut squash. I had some roasted squash in the fridge, and this soup was the perfect way to use it up. It was quick and easy to make, and it turned out delicious.
Rashaun Parson
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The ginger and coconut milk really elevate the flavor of the squash, and the soup is so creamy and comforting.
Zahanur Islam
[email protected]This soup is the perfect comfort food for a cold winter day. It's so warm and filling, and the flavors are amazing.
Wilson Collins
[email protected]I love this soup! It's so creamy and flavorful. I always add a little bit of cayenne pepper to give it a bit of a kick.
Dip Maitra
[email protected]This soup is so easy to make and it's so delicious! I've made it several times now and it's always a hit with my family and friends.
Shan Alam
[email protected]I made this soup for my vegan friends and they loved it! It's a great way to get your daily dose of vegetables.
Khalil Farid
[email protected]This is a great recipe for a healthy and flavorful soup. I love the combination of butternut squash, ginger, and coconut milk.
Broken Angel CORONA
[email protected]I love this soup! It's so easy to make and it's always a hit with my family. I usually double the recipe so I have leftovers for lunch the next day.
Jared Oaborn
[email protected]This soup is so good! I've made it several times now, and I always get compliments on it. It's the perfect soup for a cold winter day.
MD Riaz Kham
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it and asked for the recipe. I'll definitely be making it again for my next party.
Darius Thuston
[email protected]This soup is a great way to use up leftover butternut squash. I had some roasted squash in the fridge, and this soup was the perfect way to use it up. It was quick and easy to make, and it turned out delicious.
Ali Hasnain
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The ginger and coconut milk really elevate the flavor of the squash, and the soup is so creamy and comforting.
Rabban Ansari
[email protected]This is the best butternut squash soup I've ever had. The roasting of the squash really brings out its natural sweetness, and the ginger and coconut milk add a lovely depth of flavor. I will definitely be making this again and again.
BOT CHOYON
[email protected]I was a bit skeptical about the ginger and coconut milk combination, but I was pleasantly surprised. The flavors worked really well together and the soup was very creamy and flavorful.
Anisha Louise
[email protected]This soup is so easy to make and it's absolutely delicious. I've made it several times now and it's always a hit with my family and friends.
Qaiser Abbas
[email protected]This was a great recipe! I used canned coconut milk instead of fresh, and it still turned out great. I also added a bit of curry powder, which gave it a nice depth of flavor.
Arshad Godo
[email protected]I loved this soup! It was so creamy and flavorful. I added a little bit of cayenne pepper to give it a bit of a kick, and it was perfect. My whole family loved it.
Janine Cruz
[email protected]This butternut squash soup is amazing! The flavors of ginger and coconut milk go so well together, and the squash is roasted to perfection. I will definitely be making this again.