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Per serving
Calculating nutrition...
- 1
Roast squash
Preheat oven to 400°F. Toss squash cubes with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 30-35 minutes until tender and caramelized.
- 2
Sauté aromatics
Heat remaining oil in a large pot over medium heat. Sauté onion until soft, 5 minutes. Add garlic and ginger, cook 1 minute more.
- 3
Combine and simmer
Add roasted squash, broth, coconut milk, maple syrup, nutmeg, and cinnamon. Bring to a simmer and cook 10 minutes.
- 4
Blend
Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches. Return to pot if needed.
- 5
Season and serve
Season with salt and pepper to taste. Serve hot, garnished with roasted pumpkin seeds and a drizzle of coconut milk.
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Butternut Squash Soup
Created by: Gather
Ingredients
- 3 lb butternut squash, peeled and cubed
- 3 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 cup vegetable broth
- 1 L coconut milk
- 2 tbsp maple syrup
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- salt and pepper to taste
- roasted pumpkin seeds for garnish
Instructions
- Roast squashPreheat oven to 400°F. Toss squash cubes with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 30-35 minutes until tender and caramelized.
- Sauté aromaticsHeat remaining oil in a large pot over medium heat. Sauté onion until soft, 5 minutes. Add garlic and ginger, cook 1 minute more.
- Combine and simmerAdd roasted squash, broth, coconut milk, maple syrup, nutmeg, and cinnamon. Bring to a simmer and cook 10 minutes.
- BlendUse an immersion blender to puree until smooth, or carefully transfer to a blender in batches. Return to pot if needed.
- Season and serveSeason with salt and pepper to taste. Serve hot, garnished with roasted pumpkin seeds and a drizzle of coconut milk.
Notes & Tips
Roasting the squash adds incredible depth of flavor compared to just boiling it. This soup freezes beautifully for up to 3 months - perfect for meal prep!