Butternut Squash Soup with Ginger, Coconut & Lime
Serves 4
10 mins prep
30 mins cook
39 mins total
A cozy yet vibrant twist on classic butternut squash soup. Roasted squash, onions, carrots, and garlic are blended with creamy coconut and fresh ginger for a silky, flavorful base. Finished with chili oil, roasted seeds, and a touch of lime zest, this soup is equal parts comforting and refreshing — perfect for chilly fall days or as an elegant starter for holiday gatherings.
0 servings
Roast the vegetables
Preheat oven to 400°F (200°C).
On a sheet tray, toss squash, onion, carrot, and garlic with olive oil, salt, and pepper.
Roast until tender and caramelized, about 30 minutes.
Roast the toppings
Toss squash seeds with olive oil, salt, and pepper, and roast until golden (about 15 minutes).
Optionally roast small diced squash cubes tossed in oil, salt and pepper until caramelized for garnish (about 20 minutes).
Blend the soup
Transfer roasted vegetables to a blender.
Add stock, coconut cream, and fresh ginger.
Blend until smooth, adjusting consistency with more stock if needed. Taste and adjust seasoning.
Plate & garnish
Ladle soup into bowls.
Garnish with a swirl of coconut cream, drizzle of chili oil, roasted seeds, roasted squash cubes, and fresh lime zest.
