Butternut Squash Soup with Coconut and Ginger Recipe

Name: Butternut Squash Soup with Coconut and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large butternut squash (5 pounds total)halved lengthwise, peeled and seeded; 4 tablespoons unsalted butter; Salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 1 medium onion, finely chopped; 1 leek, white and tender green part only, thinly sliced; 1 shallot, finely chopped; 2 tablespoons minced fresh ginger; 1 teaspoon curry powder; 1/2 cup dry white wine; 6 cups water; 1 cup unsweetened coconut milk; 1 thyme sprig; Coconut shavings, for garnish (optional)

Servings: persons

2 large butternut squash (5 pounds total)halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)

1
Preheat the oven to 350.
2
Set the squash, cut sides up, on a baking sheet.
3
Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper.
4
Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
5
Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil.
6
Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned.
7
Add the wine and cook until evaporated.
8
Add the cooked squash, water, coconut milk and thyme sprig.
9
Simmer over moderately low heat for 15 minutes.
10
Discard the thyme sprig.
11
Working in batches, puree the soup in a blender until smooth; season with salt and pepper.
12
Ladle the soup into bowls, garnish with the coconut shavings and serve.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large butternut squash (5 pounds total)halved lengthwise, peeled and seeded, 4 tablespoons unsalted butter, Salt and freshly ground pepper, 1 tablespoon extra-virgin olive oil, and more.

Yes, Butternut Squash Soup with Coconut and Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup with Coconut and Ginger

How did you like this recipe?

Frequently Asked Questions