Butternut Squash Soup with Coconut and Ginger
Butternut squash soup with coconut and ginger is rich and creamy with a mildly spicy kick. This vegan soup is ready in just 40 minutes with minimal hands-on work, perfect for cozy fall and winter evenings.
Servings: 6 servings (1 ½ cups each)
Calories: 240kcal
Equipment
- sheet pan
- medium to large soup pot
- immersion blender or regular blender
Ingredients
- 4 pounds butternut squash about 2 squash
- 1 onion
- 4 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons water more as needed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes or to taste
- 2 teaspoons white wine vinegar
- 3 cups vegetable broth
- 1 cup full-fat coconut milk plus more to garnish
- 1 tablespoon maple syrup or to taste
- 2 tablespoons lime juice 1 lime
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper. Alternatively, clean the pan to roast directly on it.
- Cut 4 pounds butternut squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits.
- Place the squash cut side down on the prepared sheet pan. Roast for 30 to 35 minutes or until a fork can easily pierce through the skin.
- While the squash roasts, finely chop 1 onion and 4 cloves garlic. Peel and grate fresh ginger to yield 1 tablespoon ginger.
- Heat 2 tablespoons water over medium-high heat in a medium soup pot.
- Add the onion, garlic, and ginger and sauté until lightly browned and soft, about 5 to 7 minutes, adding more water as necessary to prevent sticking.
- Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Add 2 teaspoons white wine vinegar to deglaze the pot. Scrape the bottom of the pan to release any browned bits.
- Remove the pot from the heat and add 3 cups vegetable broth, 1 cup full-fat coconut milk, 1 tablespoon maple syrup, and 2 tablespoons lime juice.
- Scoop the butternut squash out of the skin and into the soup pot. Use an immersion or regular blender to puree the soup until smooth and creamy.
- Return soup to the heat and cook until heated through.
- Thin the soup with extra broth or water if it is too thick, season with salt and pepper to taste.
- Garnish as desired with extra coconut milk, roasted squash seeds, and cilantro. Enjoy!
Make sure to save those seeds! They can be roasted in the oven just like pumpkin seeds and used to garnish.
Keep a washed knob of ginger in your freezer! Grating the ginger from frozen eliminates the fibrous strands that clog up your grater. Return any unused portion to the freezer.
If using a blender, you will need to work in batches. Be very careful of the steam that builds up when opening the lid. I had to blend in 3 batches.
Notes
Serving Size: 1 ½ cups or 382 grams of soup. Nutritional information is calculated without garnishes.
Nutrition
Serving: 1.5cups | Calories: 240kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 117mg | Potassium: 1204mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32173IU | Vitamin C: 67mg | Calcium: 165mg | Iron: 3mg
