Description
A delightful blend of sweet butternut squash, zesty ginger, and creamy coconut milk, perfect for a cozy meal.
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until softened.
- Stir in the grated ginger and cook for 1 minute.
- Add the cubed butternut squash and broth. Bring to a boil, then reduce to a simmer.
- Cook until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, and season with salt and pepper.
- Serve warm, garnished with fresh herbs if desired.
Notes
For better flavor, consider roasting the squash before adding it to the pot. This soup stores well and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American