Spiced Coconut Butternut Squash Soup

A creamy and aromatic spiced coconut butternut squash soup perfect for fall and winter, offering a delightful blend of spices with a hint of sweetness, ideal for cozy family dinners or festive gatherings.
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 lbs butternut squash, peeled and cubed
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
4 cups vegetable broth
1 cup canned coconut milk
Salt and pepper to taste
1 tbsp lime juice
Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until tender.
3. In a large pot, heat a little olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Add the garlic and ginger, sauté for another 1-2 minutes until fragrant.
5. Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute to toast the spices.
6. Add the roasted squash to the pot, then pour in the vegetable broth. Bring to a simmer.
7. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
8. Stir in the coconut milk and lime juice, and season with salt and pepper to taste. Simmer for another 5 minutes.
9. Serve hot, garnished with fresh cilantro.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stove over medium heat until warmed through, adding a bit of water or broth if the soup is too thick.

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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.