BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h20m
Yield Serves 6 to 8; Makes about 8 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
- In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
- Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.
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Judy Kiser
[email protected]I would give this recipe a 4 out of 5 stars. It was easy to make and it tasted great. The only thing I would change is to add a bit more spice.
MELODY MCCORMICK
[email protected]Overall, I thought this was a good recipe. The soup was easy to make and it tasted delicious. I would definitely make it again.
don don
[email protected]The soup was a bit too spicy for my taste. I would recommend using less ginger or chili powder.
Calabar Kitchen
[email protected]The soup was too thick for my taste. I would recommend adding more broth or water to thin it out.
Shahid Rasool
[email protected]I found the soup to be a bit bland. I would recommend adding more spices or herbs to give it more flavor.
Smiling Smiling
[email protected]This soup is a bit too sweet for my taste. I would recommend using less sugar or honey.
Blessing Agadagba
[email protected]I'm not a big fan of coconut milk, but I still enjoyed this soup. The ginger and butternut squash flavors really shine through.
Chamika Piumi
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the butternut squash and the creamy texture of the soup.
Barry kindelberger
[email protected]I love how versatile this soup is. I've added different vegetables and spices to it, and it always turns out great.
Saim Saimfaraz
[email protected]This soup is a great way to use up leftover butternut squash. It's also a great soup to make ahead of time and freeze.
Sohail Khosa
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved the unique flavor and the creamy texture.
Cherise Bevel
[email protected]I followed the recipe exactly and the soup turned out great. I especially loved the addition of the ginger, which gave the soup a nice kick.
Firegod98 “jeffystar” lopez
[email protected]This soup is so easy to make and it's so delicious. I love the creamy texture and the subtle sweetness of the butternut squash.
Ariane Julium
[email protected]I was a bit skeptical about the combination of butternut squash and coconut milk, but I was pleasantly surprised. The soup was delicious and creamy.
Chris Sorto
[email protected]This is the best butternut squash soup I've ever had. The coconut milk and ginger give it a really unique flavor that I love.
Haris khan Khan
[email protected]I've made this soup several times now and it's always a hit. My family loves the creamy texture and the subtle sweetness of the butternut squash.
Nahal Sorkar
[email protected]This soup is amazing! The coconut milk and ginger add such a unique and delicious flavor.