Description
A creamy and aromatic soup featuring butternut squash, coconut milk, and fresh ginger for a comforting and flavorful dish.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can coconut milk (400ml)
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp maple syrup (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add cubed butternut squash and sauté for 5 minutes.
- Pour in coconut milk and vegetable broth, bringing to a boil.
- Reduce heat and simmer for 20 minutes until squash is tender.
- Blend the soup until smooth using an immersion blender.
- Season with salt, pepper, and maple syrup if desired.
- Serve warm, garnished with fresh herbs or coconut flakes.
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Freeze portions for quick reheating later.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion