Butternut Squash Soup with Ginger and Coconut Milk
This Butternut Squash Soup with Ginger and Coconut Milk is a creamy, heartwarming soup with a tropical twist. The sweetness of the butternut squash is perfectly balanced with the zing of fresh ginger, while coconut milk adds a velvety texture and a hint of island flavor. This soup is not only a comforting winter dish but also a vibrant choice to brighten up cooler evenings year-round.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Immersion blender or standard blender
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped about 150g
- 2 cloves garlic, minced about 10g
- 2 tbsp fresh ginger, grated 30g
- 1 medium butternut squash, peeled, seeded, and cubed about 2 pounds or 900g
- 4 cups vegetable broth 960ml
- 1 can coconut milk 14 ounces or 400ml
- 1 tsp Salt approximately 5g
- 1/4 tsp Freshly ground black pepper approximately 1g
Optional garnishes: chopped fresh cilantro, toasted coconut flakes, a drizzle of coconut milk
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and grated ginger, cooking for another minute until fragrant.
- Add the cubed butternut squash to the pot, stirring to coat with the onion, garlic, and ginger mixture.
- Pour in the vegetable broth, ensuring the squash is fully submerged. Bring to a boil, then reduce heat to a simmer.
- Cover and let simmer for about 20 minutes, or until the squash is tender and easily pierced with a fork.
- Using an immersion blender, purée the soup until smooth. Alternatively, you can blend the soup in batches using a standard blender, then return it to the pot.
- Stir in the coconut milk, and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with cilantro, toasted coconut flakes, and a drizzle of coconut milk if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper or a teaspoon of curry powder.
To make this soup nut-free, ensure the coconut milk is produced in a nut-free facility.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
If using a standard blender to purée the soup, be careful of the steam and blend in small batches to prevent the lid from popping off.