Butternut Squash Soup with Ginger and Coconut Milk
Rich and creamy with a kick of spice that will keep you comin’ back for more.
Servings Prep Time
6bowls 20minutes
Cook Time
2hours
Servings Prep Time
6bowls 20minutes
Cook Time
2hours
Ingredients
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.