Butternut Squash Soup with Coconut and Ginger

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!