Butternut Squash Soup
Butternut Squash Soup is a vibrant and comforting dish that combines the sweetness of root vegetables with the warm spice of ginger. This hearty soup, often associated with fall and winter, has roots in global culinary traditions. Squash-based soups have been part of Indigenous American cuisine for centuries, as squash is native to the Americas.
Servings 4
Calories 285kcal
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 3 large carrots peeled and chopped
- 1- inch piece fresh ginger peeled and grated
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs optional, for garnish
Instructions
- Prepare the Vegetables: Peel and cube the butternut squash, chop the carrots, and finely chop the onion and garlic. Grate the fresh ginger.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Cook the Vegetables: Add the chopped carrots, cubed butternut squash, and grated ginger to the pot. Stir to combine and cook for another 5 minutes.
- Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the vegetables are soft.
- Blend the Soup: Using an immersion blender (or carefully transferring the mixture to a regular blender), blend the soup until smooth and creamy.
- Add Cream: Stir in the coconut milk or heavy cream and season with salt and pepper to taste. Heat for an additional 5 minutes to warm through.
- Serve: Ladle the soup into bowls and garnish with fresh herbs or a drizzle of cream or coconut milk. Serve hot with crusty bread or your preferred side.
Nutrition
Calories: 285kcal