Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups butternut squash, cubed
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for cooking the aromatics.
- Sauté onion: Add the chopped onion and cook for 4 to 5 minutes until softened and translucent, which helps develop the soup’s flavor base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant to infuse the soup with warm, spicy notes.
- Add squash and broth: Place the cubed butternut squash into the pot, then pour in 4 cups of vegetable broth to cover. Bring the mixture to a boil.
- Simmer until tender: Reduce heat to low and let the soup simmer for 20 minutes or until the squash is fork-tender, allowing flavors to meld.
- Blend the soup: Use an immersion blender or transfer the soup in batches to a countertop blender and blend until smooth and creamy for a luscious texture.
- Stir in coconut milk or cream: Return the blended soup to the pot if needed, then stir in 1/2 cup of coconut milk or heavy cream to add richness and smoothness.
- Season and serve: Taste and season with salt and black pepper to your preference. Serve the soup warm for the best experience.
Notes
- Roasting the butternut squash before adding it to the soup deepens the flavor with caramelized sweetness.
- Add a pinch of nutmeg or cinnamon for additional warmth and complexity in the flavor profile.
- Leftover soup can be refrigerated and stored safely for up to 4 days, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
