Butternut squash soup with ginger .
The autumn soup that warms you without weighing you down. Roasted butternut squash to deepen the flavor, fresh ginger for a lift, coconut milk for velvety smoothness without cream. Keeps 4 days, freezes for 3 months.
Steps step-by-step
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Preheat and prep the squash
Preheat the oven to 200 °C. Halve the butternut, scoop out the seeds with a spoon (keep them to toast as a topping). Cut into large 3 cm cubes, skin on.
No need to peel if you're going to blend it: well-roasted skin adds flavor. -
Roast the squash
Spread the cubes on a baking sheet, drizzle with 1 tbsp oil, salt and pepper. Roast 20 minutes, until the flesh is tender and the edges caramelize.
This step changes everything: squash boiled straight away stays bland. -
Sweat the aromatics
Meanwhile, finely chop the onion, garlic and ginger. In a large pot, heat 1 tbsp oil. Sweat the onion for 4 min, then add the garlic and ginger, 1 minute more. Add the cumin, stir.
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Combine and simmer
Add the roasted squash to the pot. Pour in the hot stock. Bring to a gentle simmer and cook 10 min over low heat.
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Blend and finish
Pour in the coconut milk, take off the heat. Blend with an immersion blender until smooth and velvety. Adjust the seasoning. If too thick, loosen with a little stock or hot water.
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Plate and serve
Pour into wide bowls. Swirl a thread of coconut milk over the surface, scatter toasted squash seeds and chopped herbs. Serve piping hot.
Nutrition values
Per serving · 220 kcal · Low GICompatible with
- Vegan · 100% plant-based
- Gluten-free · no grains, check the stock
- Lactose-free · coconut milk only
- Type 2 diabetes · low GI, low glycemic load
- Family · from 12 months, adjust the ginger to age
- Cholesterol / DASH · sodium depends on the stock: choose a reduced-salt one
Substitutions possible
- No butternut? Red kuri squash, nutmeg squash, or sweet potato + 1 carrot.
- Tree nut allergy? Coconut milk is not a botanical tree nut, but check against your diagnosis.
- No coconut milk? Unsweetened soy cream, or a dollop of Greek yogurt as topping (loses the vegan status).
- Too spicy for kids? Cut the ginger to 1 cm, skip the cumin.
- More protein? Serve with 50 g of roasted chickpeas per bowl.
