Creamy Butternut Squash Soup with Coconut Milk
Preparation Time:
60 min
Ingredients:
- 1 medium butternut squash (about 900g), peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Kitchen Tools Needed:
- Soup pot
- Blender
- Cutting board
- Knife
- Measuring cups
- Spatula
Instructions:
- Place a soup pot on medium heat and place some olive oil in the pot. Cut portions of onion in the olive oil and cook stirring until translucent (approx. 5 minutes).
- For a minute simmer the minced garlic and ground ginger together until they are fragrant.
- Blend the diced butternut squash and sauté for another 5 minutes, stirring periodically.
- Add the vegetable broth and stir everything until the boil by heating slowly.
- Reduce the heat and make the soup simmer until the squash is tender, about 20 minutes.
- Turn off the heat a let the soup cool down a bit. Take parts of the soup and blend it in parts until the lumps are gone.
- In the pot itself, stir the coconut milk carefully into the curved soup. Cook on low heat, until the soup is hot.
- Par chops and season with salt and pepper as required. It will taste much better served hot, with the addition of fresh cilantro on top.
Macros:
- Total Calories: 350kcal
- Carbs: 30g
- Proteins: 5g
- Fats: 15g
Butternut squash soup is a classic autumn favorite, and this creamy version with coconut milk takes it to the next level by adding a rich, tropical twist. The natural sweetness of butternut squash blends beautifully with the subtle warmth of ginger and the creaminess of coconut milk, creating a velvety soup that’s both comforting and nourishing.
Butternut squash is an excellent source of vitamins A and C, which help support the immune system and maintain healthy skin and eyes. It’s also rich in fiber, which aids digestion and keeps you feeling full longer. This makes the soup not only delicious but also a smart choice for a balanced meal.
The ginger adds a mild spicy kick that awakens the senses and complements the sweet, mellow flavor of the squash. Beyond flavor, ginger is renowned for its anti-inflammatory and digestive properties, making this soup soothing for the stomach and a great option during cold seasons.
Coconut milk brings a luxurious creaminess to the soup without the heaviness of dairy, making it suitable for those who are lactose intolerant or following a vegan diet. It also provides healthy fats that help absorb fat-soluble vitamins and give the soup a silky texture.
Sautéing the onion, garlic, and ginger before adding the squash helps develop deep, layered flavors by releasing their natural sweetness and aromas. This simple step elevates the overall taste and makes the soup more complex and inviting.
Blending the soup in batches ensures a smooth and consistent texture without lumps, which is key to achieving that classic creamy feel. You can choose to blend all of it for a silky soup or leave some chunks for a bit more texture if you prefer.
Garnishing with fresh cilantro adds a bright, herbal note that balances the richness of the coconut milk and the earthiness of the squash. Served hot, this soup is perfect as a starter or a light meal, especially when paired with warm crusty bread or a fresh green salad.
