Creamy Butternut Squash and Ginger Soup

 

 

🎃🥣 A warming and velvety soup infused with fresh ginger for a soothing, nourishing meal.

Ingredients

🌱 Serves 4

• 1 medium butternut squash, peeled and cubed

• 1 tbsp olive oil or coconut oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 3 cups vegetable broth

• ½ cup coconut milk (full-fat or light)

• Salt and pepper, to taste

• Optional: pinch of ground cinnamon or turmeric for extra warmth

• Optional toppings: roasted pumpkin seeds, fresh herbs, a swirl of coconut cream

Instructions

🔥 Total time: 35–40 minutes

1. Sauté aromatics:
   In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until softened and fragrant.

2. Add squash and broth:
   Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is fork-tender.

3. Blend:
   Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth and creamy.

4. Add coconut milk:
   Stir in the coconut milk and adjust seasoning with salt, pepper, and optional spices like cinnamon or turmeric.

5. Serve:
   Pour into bowls and garnish as desired. Enjoy warm and comforting!

🛒 Tip

Make a double batch and freeze leftovers for cozy lunches later in the week.

🧡 Lovely with…

Crusty whole grain bread or a mixed greens salad on the side.

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