Soups and Broths
Roasted Coconut Ginger Butternut Squash Soup
A deeply comforting soup that highlights the natural sweetness of autumn squash, elevated by the sharp warmth of fresh ginger and the silken richness of coconut milk. This recipe focuses on roasting the vegetables first to develop a caramelized depth that defines a true whole-food kitchen staple.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 310 kcal
Method
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with one tablespoon of coconut oil and a pinch of salt on a large baking sheet. Roast for 25-30 minutes until the edges are golden and the squash is fork-tender.
In a heavy-bottomed pot or Dutch oven, melt the remaining coconut oil over medium heat. Add the minced shallots and cook until translucent, about 5 minutes.
Stir in the grated ginger and red curry paste. Cook for 2 minutes until fragrant, allowing the curry paste to toast slightly in the oil.
Add the roasted squash to the pot along with the vegetable stock. Bring to a gentle simmer and cook for 10 minutes to marry the flavors.
Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer to a stand blender in batches, ensuring you leave the lid slightly ajar to let steam escape.
Stir in the coconut milk (reserving a small amount for garnish) and the lime juice. Warm through gently on low heat but do not bring to a boil once the coconut milk is added to prevent curdling.
Season to taste. Ladle into warm bowls and finish with a drizzle of the remaining coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.
Notes
Roasting the squash is essential for a deep, nutty flavor that raw simmering cannot replicate.
For a thinner consistency, add an extra half cup of vegetable stock during the blending process.
If you prefer a spicy kick, increase the red curry paste to two tablespoons.
Store leftovers in an airtight container for up to 4 days; the flavors actually improve after 24 hours.
