There's something incredibly comforting about a warm bowl of soup, especially one that marries the sweetness of butternut squash with the aromatic spices of ginger and cumin. This Spiced Ginger Butternut Squash Soup is your perfect go-to for a cozy evening or a festive fall gathering.
Butternut squash serves as the creamy, sweet base of our soup. When roasted, it becomes tender and develops a rich, caramelized flavor. Olive oil helps in roasting the squash and sautéing the onions, adding a subtle fruitiness. Onion provides a savory depth, while garlic and ginger add a warm, spicy kick. The combination of cumin, coriander, and cinnamon gives the soup its distinctive, aromatic profile. Vegetable stock brings the soup together, adding body and flavor, while coconut milk introduces a creamy, slightly sweet finish. Salt and pepper balance the flavors, and fresh cilantro offers a bright, fresh garnish.
This soup pairs beautifully with a slice of crusty bread or a side of garlic naan for dipping. For a heartier meal, serve it alongside a simple green salad with a lemon vinaigrette to balance the soup's warmth and spice.
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents the squash from sticking and makes cleanup a breeze. Take your butternut squash, halve it, and remove the seeds — a spoon works great for this. Brush each half with a tablespoon of olive oil, and place them cut-side down on the prepared baking sheet. Roast for about 45 minutes until they're fork-tender.
While the squash is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Toss in the chopped onion and let it cook until it turns translucent, about five minutes. This is when the magic starts to happen — add the minced garlic, grated ginger, cumin, coriander, and cinnamon. Stir everything together, letting it cook for an additional two minutes until it's fragrant.
Once your squash is ready, scoop the warm, roasted flesh into the pot, discarding the skin. Pour in the vegetable stock and bring the mixture to a gentle simmer. Now's the time for the immersion blender (or a regular blender if you prefer) to work its magic, pureeing the soup until it’s smooth and creamy.
Stir in the coconut milk, then season with salt and pepper to taste. Let it simmer for another 10 minutes, giving it a stir now and then. Serve the soup hot, topped with a sprinkle of fresh cilantro for a pop of color and freshness.
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