Description
This velvety, dairy-free soup is a comforting autumnal staple that elevates the humble butternut squash by roasting it to caramelized perfection. Infused with aromatic ginger, garlic, and rich coconut milk, this soup offers a silky texture and a deep, nutty flavor profile. It is a wholesome, plant-based meal that is as easy to throw together on a busy weeknight as it is impressive enough for dinner guests.
Ingredients
1 large butternut squash (about 3 pounds, peeled and cubed)
4 tablespoons olive oil (divided)
1 ½ teaspoons salt
½ small sweet onion, finely diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
3 cups vegetable broth
¼ teaspoon ground cinnamon
Black pepper to taste
Fresh cilantro or toasted pumpkin seeds for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt on a baking sheet.
Roast for 30-35 minutes until the squash is golden brown and tender.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Sauté the onion, garlic, and ginger until fragrant and translucent.
Add the roasted squash to the pot along with the vegetable broth, coconut milk, and cinnamon.
Simmer the mixture for 10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until completely smooth.
Season with remaining salt and black pepper, and serve warm with desired toppings.
Notes
For a smoother soup, use a high-speed countertop blender ensuring you vent the steam. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If the consistency is too thick, add a splash of vegetable broth.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg