Coconut & Ginger Butternut Squash Soup Recipe

Name: Coconut & Ginger Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1 cup Shelled, Unsalted Roasted Pistachios; 1 teaspoon Kosher Salt; 2 Tablespoons Sugar; 1 teaspoon Ground Cinnamon; 1 whole Butternut Squash, 1 1/2 - 2 Pounds; 2 Tablespoons Extra Virgin Olive Oil; 2 cans (14 Oz. Size) Good Quality Vegetable Broth; 1 can 5.6 Ounce Of Coconut Milk; 2 teaspoons Ginger Juice Or Grated Ginger; 2 dashes Salt And Fresh Ground Pepper To Taste

Servings: persons

2 Tablespoons Butter
1 cup Shelled, Unsalted Roasted Pistachios
1 teaspoon Kosher Salt
2 Tablespoons Sugar
1 teaspoon Ground Cinnamon
1 whole Butternut Squash, 1 1/2 - 2 Pounds
2 Tablespoons Extra Virgin Olive Oil
2 cans (14 Oz. Size) Good Quality Vegetable Broth
1 can 5.6 Ounce Of Coconut Milk
2 teaspoons Ginger Juice Or Grated Ginger
2 dashes Salt And Fresh Ground Pepper To Taste

1
To make the garnish: In a medium saute pan, melt the butter. When fully melted, add the pistachios and stir to coat thoroughly. Sprinkle salt, sugar and cinnamon over the nuts and stir again to make sure they're evenly covered. Remove from heat. Spread out on baking pan or nonstick cookie sheet and allow to cool.
2
To make the soup: Preheat your oven to 350u00b0F. Cut the butternut squash in half lengthwise, remove seeds, drizzle with olive oil and place face down on a large rimmed baking sheet. Roast until tender, about 1 hour. Allow to cool enough to be able to handle the squash. Remove all the roasted flesh and place in large stockpot. Add vegetable broth to pot over medium heat and allow the squash to further break down and mix in with the broth. When brought to a low simmer, add in the coconut milk (make sure you stir it before you pour it into the pot) and ginger juice. Take off the heat and allow to cool again. In batches, blend the squash and soup liquid in a blender (the Vitamix is amazing for this) until pureed to desired consistency. Return to pot and heat before serving. Season to taste with salt and pepper. Sprinkle the top of the soup with the sugared pistachios right before serving.

418

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 11 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 cup Shelled, Unsalted Roasted Pistachios, 1 teaspoon Kosher Salt, 2 Tablespoons Sugar, and more.

Yes, Coconut & Ginger Butternut Squash Soup 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.

Coconut & Ginger Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions