Butternut Squash and Ginger Soup
This soup combines roasted butternut squash with fresh ginger to create a smooth, velvety texture with vibrant flavors. The roasting process enhances the squash's sweetness, while blending results in a creamy, inviting dish. The addition of ginger provides a zesty kick that energizes the classic fall favorite.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Large pot
- Chef's knife
- Cutting Board
Ingredients
- 1 kg butternut squash peeled and cubed
- 2 tablespoons olive oil for roasting and sautéing
- 1 inch fresh ginger peeled and grated
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 can coconut milk optional for creaminess
- to taste salt and pepper
- a squeeze lemon juice optional, for brightness
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, toss with a tablespoon of olive oil, and roast for about 25-30 minutes until tender and caramelized around the edges.
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
- Once the squash is roasted and cool enough to handle, add it to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture in batches to a blender and purée until silky.
- Return the blended soup to a gentle simmer, then stir in the coconut milk for added creaminess. Season with salt and pepper to taste, and add a squeeze of lemon juice if desired for brightness.
- Cook for another 5 minutes, stirring occasionally, until heated through and slightly thickened. Taste and adjust seasoning if needed.
- Ladle the hot soup into bowls and serve garnished with a drizzle of olive oil or a few fresh herbs, if desired. Enjoy this rich, comforting dish with a warm slice of bread.
Notes
For a bit more spice, add a pinch of smoked paprika or cayenne pepper during seasoning. The soup keeps well refrigerated for up to 3 days and can be reheated gently on the stove.