Butternut Squash Soup with Coconut Milk & Ginger
Indulge in the comforting warmth of a hearty bowl of soup with this delicious and nourishing recipe featuring roasted butternut squash, enhanced by creamy coconut milk and aromatic fresh ginger.
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 can (400ml) full-fat coconut milk
2 tablespoons fresh ginger, minced
2 garlic cloves, roughly chopped
4 cups vegetable broth
1 tablespoon fresh lime juice
Directions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
In a large pot, add 1 tablespoon olive oil and sauté ginger and garlic for a minute or two on medium heat until fragrant.
Add the roasted butternut squash and vegetable broth.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavours to meld.
Add coconut milk and cook for 5 - 10 more minutes to warm through, then turn off the heat.
Using an immersion blender or regular blender, blend the soup until smooth and creamy.
Stir in lime juice and add salt and pepper to taste.
Adjust seasoning if necessary and garnish as desired.
