Spiced Ginger Butternut Squash Soup
Discover the cozy flavors of fall with our Spiced Ginger Butternut Squash Soup, a delightful blend of roasted squash and warm spices that's perfect for chilly evenings.
Prep time: 15 minutesCook time: 1 hourServes: 4
Ingredients
1 medium butternut squash (about 2 lbs), halved and seeded
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
4 cups vegetable stock
1/2 cup coconut milk
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the butternut squash halves with 1 tablespoon of olive oil and place them cut-side down on the baking sheet. Roast for 45 minutes, or until tender.
3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, ginger, cumin, coriander, and cinnamon, and cook for an additional 2 minutes until fragrant.
5. Scoop the roasted squash flesh into the pot, discarding the skin. Add the vegetable stock and bring to a simmer.
6. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper.
7. Simmer for 10 minutes, stirring occasionally. Serve hot, garnished with fresh cilantro.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Reheat on the stove over medium heat, stirring occasionally until hot, or microwave in a microwave-safe bowl until heated 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.
