Go Back
Butternut Squash Ginger Soup with Coconut Milk
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Knife

Ingredients
  

  • 1 large butternut squash, peeled, seeded, and cubed
  • 2 tablespoons grated fresh ginger
  • 1 can (14 oz) full-fat coconut milk
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the cubed butternut squash, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
  • Remove the pot from heat. Use an immersion blender to puree the soup until smooth.
  • Return the pot to low heat and stir in the coconut milk. Warm the soup through without boiling.
  • Ladle into bowls and top with cilantro. Serve with lime wedges on the side.

Notes

For a thicker texture, use less broth during simmering and add more after blending if needed. The soup keeps in the fridge for up to four days. Reheat gently on the stove and add a splash of broth if it thickens too much. Skip the cilantro if you prefer a simpler finish.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Knife