easysoupveganCC0 1.0 Universal

Velvety Butternut Squash and Ginger Soup

Name: Velvety Butternut Squash and Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: international
Ingredients: 800 g Butternut squash; 1 piece Yellow onion; 15 g Fresh ginger; 2 clove Garlic cloves; 15 ml Olive oil; 750 ml Warm vegetable broth; 150 ml Canned coconut milk; 2 g Ground nutmeg; null Sea salt; null Ground black pepper

A smooth, warming soup made with roasted butternut squash, fragrant fresh ginger, nutmeg, and coconut milk.

Prep

15 min

Cook

30 min

Total

45 min

Ingredients

4servings

Butternut squash
800 g
Yellow onion
1 piece
Fresh ginger
15 g
Garlic cloves
2 clove
Olive oil
15 ml
Warm vegetable broth
750 ml
Canned coconut milk
150 ml
Ground nutmeg
2 g
Sea salt
Ground black pepper

Instructions

Heat olive oil in a soup pot over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.

5 min timer

Add the minced garlic and grated ginger. Sauté for 1 minute more, stirring constantly to prevent burning.

1 min timer

Add the butternut squash cubes, ground nutmeg, and pour in the warm vegetable broth. The broth should nearly submerge the squash.

Bring to a boil, then turn the heat to low, cover, and gently simmer for 20-25 minutes until the squash is completely fork-tender.

23 min timer

Remove from heat. Puree with an immersion blender until completely silky and smooth. Stir in the coconut milk, season with salt and pepper to taste, and gently reheat for 1 minute.

3 min timer

Take caution with hot liquids while blending; keep the blender head submerged to avoid hot splatters.

Provenance & Public Domain Audit

Source: USDA MyPlate CNP - Butternut Squash Soup (United States Department of Agriculture (USDA))

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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