Roasted Butternut Squash Ginger Soup
This comforting soup combines roasted sweet butternut squash with fiery fresh ginger, blended into a smooth, velvety texture with a warm orange hue. It’s cooked with sautéed onions and enriched with coconut milk for a rich, nourishing finish, perfect for chilly days and cozy evenings.
Equipment
- Large oven-safe baking sheet
- Heavy-bottomed pot
- Immersion blender
- Cutting board & sharp knife
- Measuring spoons
Ingredients
- 1 lb butternut squash peeled and cubed
- 1 inch fresh ginger grated
- 1 large yellow onion finely chopped
- 4 cups vegetable stock preferably homemade
- 1 cup coconut milk full-fat for creaminess
- 1 tablespoon olive oil for roasting and sautéing
- 1/2 teaspoon cinnamon or nutmeg, optional
- to taste salt for seasoning
- to taste lemon juice optional, for brightness
Instructions
- Preheat your oven to 200°C (390°F). Spread the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 25-30 minutes until edges are caramelized and the squash smells nutty.
- Meanwhile, finely chop the onion. Place a heavy-bottomed pot over medium heat, add a splash of olive oil, and sauté the onion until it becomes soft and translucent, about 5 minutes. The onion should smell sweet and inviting.
- Grate the fresh ginger and add it to the sautéed onions. Cook for another minute until fragrant, stirring constantly to prevent sticking.
- Once the squash is done roasting, add it directly to the pot with the sautéed onion and ginger. Pour in the vegetable stock to cover the vegetables.
- Bring the mixture to a gentle simmer and cook for about 15 minutes, until the squash is very tender and easily mashable.
- Use an immersion blender to blend the soup directly in the pot until smooth and velvety. If you prefer a chunkier texture, pulse a few times.
- Stir in the coconut milk, then heat the soup through for another 5 minutes, adjusting seasoning with salt and a squeeze of lemon juice if desired. The soup should be steaming and bright orange.
- Taste the soup and adjust the seasoning with more salt or lemon for added brightness. It should be velvety, fragrant, and piping hot.
- Ladle the hot soup into bowls, garnish with a swirl of coconut cream or chili flakes if you like heat, and serve with crusty bread for a cozy meal.
Notes
Roasting the squash enhances its sweetness and adds depth to the flavor. Adjust the spice level with chili flakes or ginger to suit your taste. This soup keeps well refrigerated and tastes even better the next day.