Butternut Squash Soup
A simple and delicious soup rich with coconut milk and ginger.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped medium or large
- 4 cloves garlic, chopped
- 2 tsp curry powder
- 1 tbsp fresh ginger, minced
- 1 large butternut squash, peeled and cubed
- 1 can unsweetened coconut milk
- 2-3 cups vegetable broth or water
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- Salt and pepper to taste
- 2 limes, wedged for serving
Instructions
- Warm the olive oil in a large soup pot over medium heat. Add the onions and saute until they begin to soften, about five minutes. Add the garlic and cook another one to two minutes. Add the curry powder and ginger and saute a minute more.
- Add the squash, the coconut milk, broth, maple syrup, and soy sauce. Bring to a boil, then reduce to a simmer, cover, and cook until the squash is soft, about 30-40 minutes.
- Puree the soup until it’s smooth and velvety. An immersion blender makes this easy (and safe!), but you can also carefully puree the soup in batches in a food processor or blender.
- Before serving, generously squeeze lime juice into each bowl.
Nutrition
Calories: 199kcalCarbohydrates: 4gProtein: 2gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 178mgPotassium: 192mgFiber: 2gSugar: 2gVitamin A: 7IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!