Roasted Butternut Squash Soup

Creamy, comforting butternut squash soup with a hint of ginger and coconut milk. Perfect for cozy autumn evenings.

Prep: 15min
Cook: 45min
Serves: 6
easy
165 cal

Recipe Categories

GingerVegetableButternut SquashSoupCoconut

Ingredients

  • 3 lbs Butternut squashpeeled and cubed
  • 1 large Oniondiced
  • 3 cloves Garlicminced
  • 1 tbsp Fresh gingergrated
  • 1 can (14 oz) Coconut milk
  • 4 cups Vegetable broth
  • 2 tbsp Olive oil
  • to taste Salt and pepper
  • 1/4 tsp Nutmeg

Instructions

  1. 1

    Preheat oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper.

  2. 2

    Roast squash for 25-30 minutes until tender and lightly caramelized.

  3. 3

    Heat remaining oil in a large pot. Sauté onion until softened, about 5 minutes.

  4. 4

    Add garlic and ginger, cook for 1 minute until fragrant.

  5. 5

    Add roasted squash and vegetable broth. Bring to a boil, then simmer 15 minutes.

  6. 6

    Blend soup until smooth using an immersion blender.

  7. 7

    Stir in coconut milk and nutmeg. Season with salt and pepper.

  8. 8

    Simmer for 5 more minutes. Serve hot with crusty bread.

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