Butternut Squash soup
A delectable and creamy soup simmered in coconut milk. Hint of ginger enhances the taste. This simple dish is sure to spark up any dinner table!
Butternut squash is found in abundance during winter season. Its a versatile and sweet winter squash that can be used in a variety of dishes such as soups, stews, pasta sauce, salads etc. It adds a unique nutty taste. Some recipes call for the butternut squash to be roasted. The recipe below is super simple and all you have to do is cook the squash in vegetable broth.
This soup comes together in a jiffy, as I have only added ingredients that really make a difference in taste and flavor. I have stayed from anything that is not required in terms of process or ingredients. You can use fresh or frozen squash. Visually appealing with a lovely yellow hue, this soup is as delectable as it looks. Give it a try and you will long for more!
The recipe below is a great starter recipe for Butternut squash soup. Try it as is and feel free to add in ingredients as you go along like curry powder for a curried taste, add in garlic and spinach or even carrots!
Serves 4 people Ready in 30 min
● 2 cups vegetable broth (approx)
● 1 tbps olive oil or any oil of choice
● 1 inch Ginger chopped
● 3 cups diced Butternut squash (fresh or frozen)
● 1 Bay leaf ( Optional)
● Salt and pepper to taste
● Garnish with pepitas or herbs
1. Heat oil in a pot and add in chopped ginger, bay leaf and sauté for about 30 seconds.
2. Stir in the diced butternut squash and toss it for a minute or so.
3. Add in the vegetable broth, close the lid and cook until the squash is nice and tender.
4. Let it cool a bit and blend it real smooth.
5. Transfer contents back to the pot and stir in the coconut milk. Lite coconut milk works best for this soup. Let it simmer for about 10 min.
6. Add in more broth to achieve the desired consistency and simmer for another 10 min.
7. Season with salt and pepper.