Dinner · Lunch · Soups
Butternut Squash Soup
Butternut Squash Soup. Made with squash, coconut and ginger. Get ingredient amounts and step-by-step instructions.
40 mins6 servings
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Ingredients at original yield
- 1 butternut squash
- 4cups Broth (home made or store bought organic)
- 1clove garlic
- 1small cooking onion
- 2 tbsp coconut oil or butter
- 1tsp curry pwd optional
- 1inch ginger finely chopped
- 1can coconut milk
- 1small lime freshly squeezed
How to make Butternut Squash Soup
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Wash and cut butternut squash in half.
- 02
Place into a cookie sheet, flesh side down into 1/2 inch water.
- 03
Bake in oven for about 30 – 45 minutes until flesh has softened. Baking time will depend on how big the squash is.
- 04
Allow squash to cool so that you can handle it comfortably and scoop out the insides.
- 05
Meanwhile, sauté onion in coconut oil or butter. Once onion is softened, add ginger & garlic and sauté for another 1 -2 minutes.
- 06
Add in squash and broth, coconut milk and sea salt.
- 07
Simmer for about 20 minutes. Squeeze the lime into the soup just before blending.
- 08
Using an immersion blender, blend the soup until smooth. DO NOT use a regular blender as the heat in the pitcher will cause the lid to blow off, sending hot soup all over you and the kitchen. (I am speaking from experience here!)
- 09
Voila! You have a tasty soup that will warm you on a chilly warm day!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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