Description
A comforting and flavorful butternut ginger soup that warms you up on chilly days, combining sweet butternut squash with spicy ginger.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
- Add the grated ginger and diced butternut squash, cook for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until squash is tender, about 20 minutes.
- Use an immersion blender or transfer to a blender to purée the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
- Serve warm and enjoy!
Notes
For a thicker soup, add less broth; for a thinner consistency, add more. You can also add other vegetables like carrots or sweet potatoes for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American