Silky Ginger Butternut Squash Soup is a comforting, velvety dish that combines the sweetness of roasted squash with the warmth of ginger and spices. It's perfect for chilly evenings or when you crave something nourishing and flavorful.
Butternut squash is the star, bringing a creamy texture and natural sweetness. Olive oil helps caramelize the squash and adds a rich flavor. Onion provides a savory base, while garlic and ginger add warmth and a bit of spice. Vegetable broth is the liquid base that carries all the flavors together. Coconut milk makes it silky smooth and adds a hint of tropical flavor. For spices, cinnamon and nutmeg bring warmth and depth, enhanced by a splash of lime juice for brightness. Finally, fresh cilantro offers a vibrant garnish.
This soup pairs wonderfully with a slice of crusty bread or a simple side salad. For a heartier meal, serve it alongside a grilled cheese sandwich. A dollop of yogurt or a sprinkle of pumpkin seeds on top can add texture and contrast.
Start by preheating your oven to 400°F (200°C). This gets it nice and hot, so the squash can caramelize beautifully. Toss your peeled and cubed butternut squash with a tablespoon of olive oil, a bit of salt, and a dash of pepper. Spread it out on a baking sheet—give those cubes some space to breathe, and they'll reward you with a lovely roasted flavor. Roast for about 25-30 minutes. You'll know they're ready when they're tender and have a slight golden edge.
While that's in the oven, grab a large pot and heat up the remaining tablespoon of olive oil over medium heat. Toss in your chopped onion and let it cook until it's translucent. This usually takes about 5 minutes. Next, add the garlic and ginger, letting them cook for another 2 minutes until they're fragrant. This is where your kitchen really starts to smell amazing!
Pour in the vegetable broth and bring it to a gentle simmer. Once the squash is done roasting, add it to the pot along with coconut milk, cinnamon, and nutmeg. Give everything a good stir. Now, take an immersion blender and blend the soup until it's completely smooth and silky. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender, but be cautious with the hot liquid.
Finally, stir in the lime juice and taste to see if it needs more salt or pepper. Adjust as needed. Ladle the hot soup into bowls and sprinkle with fresh cilantro for a pop of color and flavor.
Share