Roasted Butternut Squash Soup With Ginger, Basil An

Name: Roasted Butternut Squash Soup With Ginger, Basil And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: preparation time: approximately 1 hour 30 minutes; ingredients; approx. 3 lbs. butternut squash; 1 tbsp. olive oil, plus approx. 2 tsp. for coating the squash; 1 large onion, diced; 2-3 tbsp. fresh ginger, minced or grated; 1 tbsp. ground coriander; 1 tsp. ground cumin; 1/2 tsp. turmeric; 1/2 tsp. cinnamon; pinch red chili flakes; 6 cups vegetable stock or water; 1 tsp. salt; freshly ground black pepper to taste; juice of 1 lime (2-3 tbsp.); 1/4 cup fresh basil, chopped; 1/4 cup fresh cilantro, chopped (optional); 1 cup coconut milk

Servings: persons

preparation time: approximately 1 hour 30 minutes
ingredients
approx. 3 lbs. butternut squash
1 tbsp. olive oil, plus approx. 2 tsp. for coating the squash
1 large onion, diced
2-3 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. cinnamon
pinch red chili flakes
6 cups vegetable stock or water
1 tsp. salt
freshly ground black pepper to taste
juice of 1 lime (2-3 tbsp.)
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped (optional)
1 cup coconut milk

1
Preheat the oven to 375u00b0F. Cut the squash in half and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on an oiled baking sheet. Bake until soft, approximately 40 minutes. Scoop the squash from the skins once cool enough
2
to handle.
3
Heat the remaining olive oil in a soup pot over medium heat. Add the diced onion and grated ginger and stir while cooking until they are soft, about 8 minutes. Add the coriander, cumin, turmeric, cinnamon and chili flakes, and cook for another
4
2 minutes, continuing to stir.
5
Add the squash, along with the vegetable stock or water, salt and pepper. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes.
6
Add the lime juice, herbs and coconut milk. Lemongrass and kaffir lime leaves could also be added to this recipe to create a distinctly Thai taste. Blend until smooth, adding more water if needed to reach desired consistency.
7
Taste and adjust seasoning to balance the salty, pungent and citrus notes. Ladle into bowls and garnish with extra coconut milk, more herbs, or anything else that inspires you. Enjoy!

157

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 18 ingredients. The key ingredients include: preparation time: approximately 1 hour 30 minutes, ingredients, approx. 3 lbs. butternut squash, 1 tbsp. olive oil, plus approx. 2 tsp. for coating the squash, and more.

Yes, Roasted Butternut Squash Soup With Ginger, Basil And Coconut 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!

Roasted Butternut Squash Soup With Ginger, Basil And Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions