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Butternut Squash Ginger Soup with Coconut Milk | Well and Full | #vegan #fall #autumn #recipe
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Butternut Squash Ginger Soup

Spice up autumn with this Butternut Squash Ginger Soup! Made with coconut milk and garnished with pumpkin seeds, it's the perfect cozy soup!
Course Dinner, Lunch, Soup
Keyword butternut squash, coconut milk, sage
Servings 6
Calories 178kcal

Ingredients

Butternut Squash Ginger Soup

  • 1 Tbsp Olive Oil
  • 1 Yellow Onion diced
  • 2 Cloves Garlic minced or grated
  • 1 Tbsp Fresh Ginger grated
  • 1/2 Tsp Dried Turmeric
  • 1 Tsp Dried Sage
  • 1/2 Tsp Paprika
  • Pinch of Nutmeg
  • 1/2 Tsp Black Pepper or more, to taste
  • 1/2 Tsp Salt or more, to taste
  • 3 Lbs Butternut Squash peeled and cubed
  • 4 Cups Vegetable Broth

Garnishes

  • 1/2 Cup Coconut Milk
  • Fried Sage optional
  • Pepitas or Pumpkin Seeds optional

Instructions

  • Start by prepping all of your vegetables - peel and cube the butternut squash, dice the onion, grate the garlic and ginger.
  • Bring the oil to medium-low heat in a large soup pot. Once oil is hot, add in the onions. Sauté for about 3-5 minutes, or until onions are translucent and fragrant.
  • Then, add in the garlic, ginger, salt, and spices, and cook down for about 30 seconds.
  • Add in the butternut squash cubes and stir until everything is evenly mixed. Then, add in the vegetable broth and stir, being sure to scrape down the sides and bottom of the pot.
  • Cover the pot, and let simmer for 25-30 minutes.
  • After the time has passed, make sure the butternut squash is tender by piercing with a fork. If it's still hard, continue to simmer until it is fork-tender.
  • Let the soup cool slightly. Then, either use a handheld immersion blender or CAREFULLY pour the soup into a blender, and blend on high until soup is completely smooth and creamy.
  • Serve the soup hot in shallow bowls, garnished with coconut milk, sage, and pumpkin seeds.
  • Enjoy!

Nutrition

Calories: 178kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1027mg | Potassium: 884mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24526IU | Vitamin C: 50mg | Calcium: 120mg | Iron: 2mg
https://wellandfull.com/2024/11/butternut-squash-ginger-soup/
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