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Creamy Ginger Butternut Squash Soup

This soup features pureed roasted butternut squash blended into a smooth, velvety texture, enhanced by fresh ginger for a spicy kick. The cooking process involves roasting, sautéing, and simmering to develop deep flavors, resulting in a vibrant orange-colored dish with a silky consistency and warming aroma.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg butternut squash peeled, seeded, and cut into chunks
  • 2 tbsp olive oil for roasting and sautéing
  • 1 inch fresh ginger peeled and minced
  • 1 small yellow onion chopped
  • 4 cups vegetable broth
  • 1/2 cup coconut milk for creaminess
  • to taste salt and pepper adjust as needed

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Large pot
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat the oven to 400°F (200°C). Arrange the butternut squash chunks on a baking sheet, toss with some olive oil, and roast until soft and slightly caramelized, about 25-30 minutes.
  2. Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and minced ginger, sautéing until fragrant and the onion becomes translucent, about 5 minutes.
  3. Once the roasted squash is cool enough to handle, transfer it to the pot with sautéed onions and ginger. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  4. Use an immersion blender to puree the soup until completely smooth, or transfer in batches to a blender, blending until silky.
  5. Stir in the coconut milk for added creaminess, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld the flavors.
  6. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with a sprinkle of fresh ginger or herbs if desired.

Notes

For a richer flavor, add a dash of smoked paprika or a squeeze of lime before serving.