Butternut Squash Coconut Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large butternut squash (about 3 pounds)
02 -
4 tablespoons olive oil, divided
03 -
1 ½ teaspoons salt, divided
04 -
½ small sweet onion, finely diced
05 -
3 garlic cloves, finely minced
06 -
1 ¼ teaspoons finely minced fresh ginger
07 -
1 can (13.5-ounce) full-fat coconut milk
08 -
1 ½ cups vegetable broth
09 -
⅛ teaspoon cayenne pepper
10 -
¼ teaspoon cinnamon
→ Garnish
11 -
Fresh flat-leaf parsley
12 -
Roasted and salted pumpkin seeds
# Instructions:
01 -
Preheat the oven to 425°F.
02 -
Cut the butternut squash in half lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of olive oil and rub it over the flesh. Sprinkle with 1 teaspoon salt. Line a large baking sheet with parchment paper.
03 -
Place the butternut squash flat side down on the baking sheet. Bake for 40-45 minutes, until the squash is tender and edges begin to caramelize. Remove from oven and flip.
04 -
Meanwhile, heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook 3-4 minutes, until translucent. Add garlic and ginger and continue cooking for 30 seconds, until fragrant.
05 -
Pour in coconut milk and broth, scraping the bottom of the pot to release any bits. Mix in ½ teaspoon salt, cayenne pepper, and cinnamon. Cover, reduce heat to low, and simmer for 5 minutes.
06 -
Once squash is cool enough to handle, scoop out flesh and discard skin. Add all squash meat and coconut milk mixture to a high-speed blender or large food processor. Blend for 2-3 minutes, until completely smooth.
07 -
Pour soup back into pot and cook over medium-low heat, stirring occasionally, for 2-3 minutes until heated through. Serve garnished with fresh parsley and pumpkin seeds if desired.
# Notes:
01 -
For a decorative finish, reserve 2 tablespoons of coconut milk to drizzle over soup just before serving.
02 -
Lite coconut milk can be substituted but will yield a less creamy texture.
03 -
This soup improves with time and tastes wonderful after a day in the refrigerator.
04 -
Store in an airtight container in the refrigerator for up to 3-4 days.
05 -
Reheat on stovetop over medium-low heat, stirring occasionally. Smaller portions can be microwaved in short intervals.
06 -
Soup can be frozen for 2-3 months with good texture and flavor retention. Cool completely before freezing.