This creamy butternut squash soup is not just a simple recipe; it's a celebration of the season's freshest produce. Roasting the butternut squash enhances its natural sweetness and adds depth of flavor. The addition of ginger brightens the soup, balancing the richness of the coconut milk for a delightful taste experience.
Ingredients
Scale:
1 medium butternut squash, peeled and cubed (about 2 pounds)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme (fresh or dried)
1/4 teaspoon nutmeg
Instructions
Preheat your oven to 400°F (200°C). This temperature will help caramelize the sugars in the butternut squash, enhancing its flavor.
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for another minute, until fragrant, being careful not to burn the garlic.
Once the butternut squash is roasted, add it to the pot along with the vegetable broth, thyme, and nutmeg. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, being cautious when blending hot liquids to avoid splashes.
Stir in the coconut milk and heat through. Adjust seasoning with more salt and pepper if needed.
Serve warm, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.
