Description
A creamy and aromatic butternut squash soup with coconut milk and fresh ginger for a silky texture and rich flavor.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft (about 5 minutes).
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add butternut squash, coconut milk, vegetable broth, salt, pepper, and nutmeg. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Notes
- For extra spice, add a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage (up to 2 months).
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg