Ginger Butternut Squash Soup Recipe

Name: Ginger Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash; 2 tablespoons olive oil; 2 shallots, finely diced; 2 teaspoons curry; 1 teaspoon turmeric; 1 teaspoon ground ginger; salt & freshly ground black pepper; 6 cups chicken stock; 2 (400 ml) cans coconut milk; 1 tablespoon fresh ginger, finely grated

Servings: persons

1 large butternut squash
2 tablespoons olive oil
2 shallots, finely diced
2 teaspoons curry
1 teaspoon turmeric
1 teaspoon ground ginger
salt & freshly ground black pepper
6 cups chicken stock
2 (400 ml) cans coconut milk
1 tablespoon fresh ginger, finely grated

1
Heat oven to 425.
2
Split butternut squash and scoop out insides.
3
Lay squash on parchment lined cookie sheet, insides down.
4
Bake for 30 - 45 minutes until soft when tested with paring knife.
5
In stock pot add 2 tablespoons olive oil and scallions.
6
Cook until soft.
7
Sprinkle in all spices and stir until lightly toasted.
8
Add chicken stock, peeled and chopped cooked butternut squash and some salt & pepper.
9
Cook on medium heat until squash is falling apart, about 10 minutes.
10
Add the coconut milk and fresh ginger.
11
Stir until combined.
12
Remove from heat and leave to cool slightly.
13
Blend soup in food processor and strain through fine sieve.
14
Return to clean pot to heat and serve or cool completely to store.

878

kcal

Calories

Fat

Carbs

114

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.

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

You need 10 ingredients. The key ingredients include: 1 large butternut squash, 2 tablespoons olive oil, 2 shallots, finely diced, 2 teaspoons curry, and more.

Yes, 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.

Ginger Butternut Squash Soup

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