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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Michelle Arnold
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I always feel better after eating a bowl of this soup.
Azhar Mastoi
[email protected]I love the combination of butternut squash, ginger, and coconut milk. It's so unique and flavorful.
Halaat Tv
[email protected]This soup is so easy to make and it's always a hit. It's the perfect soup for a busy weeknight.
Moyin Akinjare
[email protected]I'm not a huge fan of butternut squash, but I actually really enjoyed this soup. The ginger and coconut milk really helped to balance out the flavor of the squash. I would definitely make this again.
Larry Toles
[email protected]This soup is a great way to use up leftover butternut squash. I also love that it's a healthy and delicious way to get my daily dose of vegetables.
Nigussie Elka
[email protected]I love the creamy texture of this soup. It's so smooth and velvety. I also love the subtle sweetness of the butternut squash. It's the perfect soup for a special occasion.
Doctor Suzzy
[email protected]This soup is a great way to warm up on a cold day. It's also a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the butternut squash.
John Simon
[email protected]This soup is so easy to make, even for a beginner cook. I love that I can just throw all of the ingredients in a pot and let it simmer. It's also a great way to use up leftover butternut squash.
Ehsas TV
[email protected]I'm always looking for new ways to use butternut squash. This soup is a great way to do that. It's so delicious and it's a great way to get your daily dose of vegetables.
Rayhan Ahmod
[email protected]This is a great soup to make ahead of time. It reheats well and it's even better the next day. I often make a big batch of this soup on the weekend and then eat it throughout the week.
danesh reid
[email protected]I love the roasted butternut squash flavor in this soup. It's so rich and creamy. I also love the addition of ginger and coconut milk. They really add a unique flavor to the soup.
Casper Daun Jnr
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I always feel better after eating a bowl of this soup.
Mandy Olson
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use frozen butternut squash, which makes it even easier.
Jim Simko
[email protected]I made this soup for my family and they all loved it! Even my picky kids ate it up. It's a great way to get them to eat their vegetables.
Laith Islam
[email protected]This soup is so creamy and flavorful! I love the addition of ginger and coconut milk. It's the perfect soup for a cold winter day.
Layla Ahmed
[email protected]I'm not a huge fan of butternut squash, but I actually really enjoyed this soup. The ginger and coconut milk really helped to balance out the flavor of the squash. I would definitely make this again.
Subhaan Mushtaq
[email protected]This is my new favorite soup recipe! It's so easy to make and it's always a crowd-pleaser. I love the combination of butternut squash, ginger, and coconut milk.
Julie Payne
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the creamy texture and the subtle sweetness of the butternut squash. I would highly recommend this recipe.
banele magagula
[email protected]This soup was absolutely delicious! The butternut squash was roasted to perfection, and the ginger and coconut milk added a wonderful flavor. I will definitely be making this again.