Butternut Squash Soup with Ginger, Coconut & Lime
Serves 410 mins prep30 mins cook
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
What you need
Instructions
Roast the vegetables 1 Preheat oven to 400°F (200°C). 2 On a sheet tray, toss squash, onion, carrot, and garlic with olive oil, salt, and pepper. 3 Roast until tender and caramelized, about 30 minutes. Roast the toppings 5 Toss squash seeds with olive oil, salt, and pepper, and roast until golden (about 15 minutes). 6 Optionally roast small diced squash cubes tossed in oil, salt and pepper until caramelized for garnish (about 20 minutes). Blend the soup 8 Transfer roasted vegetables to a blender. 9 Add stock, coconut cream, and fresh ginger. 10 Blend until smooth, adjusting consistency with more stock if needed. Taste and adjust seasoning. Plate & garnish 12 Ladle soup into bowls. 13 Garnish with a swirl of coconut cream, drizzle of chili oil, roasted seeds, roasted squash cubes, and fresh lime zest.View original recipe