Ingredients
Method
Preparation
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Add the butternut squash and ground ginger, stirring to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth. (No immersion blender? No worries! Transfer in batches to a blender.)
- Stir in the coconut milk and season with salt and pepper. Heat through before serving.
Notes
For an extra depth of flavor, consider roasting the butternut squash before adding it to the soup. You can also add spices like cayenne or curry powder for heat, and reserve some squash for a chunkier texture. This soup can be served with grilled cheese or crusty bread.