Ginger Butternut Squash Soup with Coconut Milk

Is anyone else in the need of a little wintertime pick-me-up? Goll-ey, these last months of winter seem to just drag on. And on. And on. I was in serious demand for a soul soothing, warm-me-to-the-bones, creamy bowl of goodness.  The solution? This roasted butternut squash soup.

This recipe is one of the newest items to find it’s way into our regular menu rotation. This stuff right here EASILY receives a 10/10 on flavor {big shout out to the fresh ginger on that one}, but let’s not forget the rich and creamy texture from the coconut milk – that stuff is worth its weight in gold.

First things first, roasting that squash, onion, and the not-to-be-understated garlic. Seriously, is there anything better than roasted garlic??

I tossed all the veggies in my food processor with the coconut milk, chicken broth, and spices. In theory, this can be enjoyed right away but I prefer to let the soup reduce and simmer for about 45 min to an hour.

Without further ado, I present to you the cure for winter blues.

Print Recipe

Butternut Squash Soup with Ginger and Coconut Milk Yum

Rich and creamy with a kick of spice that will keep you comin' back for more.

Prep Time

20 minutes

Cook Time

2 hours

Servings

bowls

Ingredients

• 1 large butternut squash peeled, seeded, and cubed
• 1 medium onion peeled and cubed
• 4 cloves garlic
• 2 Tbsp olive oil divided
• 1 Tbsp fresh ginger peeled
• 1/2 tsp nutmeg
• 1 tsp tumeric
• 2 cups low sodium chicken broth
• 1 can coconut milk
• 1/2 tsp freshly ground black pepper
• salt to taste

Prep Time 20 minutes Cook Time 2 hours Servings bowls Ingredients 1 large butternut squash peeled, seeded, and cubed 1 medium onion peeled and cubed 4 cloves garlic 2 Tbsp olive oil divided 1 Tbsp fresh ginger peeled 1/2 tsp nutmeg 1 tsp tumeric 2 cups low sodium chicken broth 1 can coconut milk 1/2 tsp freshly ground black pepper salt to taste

Instructions

1. Preheat the oven to 400°. In a large bowl combine squash, onion, and 1 1/2 Tbsp olive oil. Season with salt and pepper. Spread the veggies out on a large baking sheet. Take garlic and slice away the very bottom of the clove, exposing the garlic in its peel. Rub the remaining 1/2 Tbsp of olive oil into each of the cloves. Seal the garlic in aluminum foil and add to the baking sheet. Roast the veggies and garlic for 45 mins to an hour or until slightly golden.
2. In a food processor, combine the veggies, coconut milk, chicken broth, and spices. (This may need to be done in two batches depending on the size of your processor). Puree until smooth.
3. Add pureed soup to a large pot and simmer on low. Allow soup to cook for 30 minutes to an hour. Garnish with parsley and a drizzle of coconut milk.

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