This simple butternut squash recipe is a combination of amazing flavors. It blends to bring you an exotic soup that hits all the right notes.
And I just love soups because you get to take an all in one nutrient-packed meal in one plate. Much like a comforting hug in a bowl, especially on cold winter days.
It is delicious and surprisingly easy to make. Definitely perfect for Lunch or dinner on a cold winter night.
Fortunately, you can make an extra batch and save up for later, it freezes for up to 3 months. All you need is defrost and heat up when you are ready to use it.
It can be served with a big dollop of sour cream which brings the flavors to life even more.
If you don’t like the texture of sliced onion and ginger in soups, just grate them and you won’t even notice.
Want more Soup Recipes? Check these out
Butternut Squash Ginger and creamed Coconut Soup
- 1½ tbsp grated ginger
- 1 onion
- ½ baked butternut squash
- 3 cloves garlic
- 2 tbsp olive oil
- 3 cups chicken stock
- 3 tbsp creamed coconut
- 1½ tbsp coriander
- 1 tbsp lemon
- grated feta cheese
- salt and pepper
- a scoop of sour cream
- Finely dice the onion and mince the ginger and garlic. Pour 1 tbsp. olive oil into a medium-hot pot and fry together for 5 minutes until soft
- Chop the butternut squash in half, remove the seeds and skin and dice into 3 cm cubes. Add to the pot along with the chicken stock.
- Simmer on medium heat for 15-20 minutes until the butternut squash is soft
- Blitz the soup with an electric hand blender, taste test and season with salt and pepper if needed
- Add the coconut cream and stir until It has dissolved into the soup. Throw in the chopped coriander along with the feta cheese and lemon juice and allow the flavors to combine for 5 or 10 minutes before serving