Silky Ginger Butternut Squash Soup
A delightful twist on the classic, our Silky Ginger Butternut Squash Soup combines the earthiness of squash with the zing of fresh ginger for a comforting and refreshing dish.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 tbsp lime juice
Fresh cilantro for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast the squash for 25-30 minutes until tender and slightly caramelized.
4. In a large pot, heat the remaining olive oil over medium heat and sauté the onion until translucent.
5. Add garlic and ginger, cooking for another 2 minutes until fragrant.
6. Pour in the vegetable broth and bring to a simmer.
7. Add the roasted squash, coconut milk, cinnamon, and nutmeg to the pot.
8. Blend the soup using an immersion blender until silky smooth.
9. Stir in lime juice and adjust seasoning as needed.
10. Serve hot, garnished with fresh cilantro.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat on the stove over medium heat, stirring occasionally until hot, or microwave for 2-3 minutes, stirring halfway through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
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