Zesty Ginger Butternut Harvest Soup
Fresh ginger adds a bright, invigorating twist to classic roasted squash. This soup is warming without being heavy, with just the right amount of zing to wake up your taste buds on sleepy fall days. Great for when you want something cozy and feel-good healthy.
Zesty Ginger Butternut Harvest Soup
4
servingsKeep the screen of your device on
Ingredients
1 medium butternut squash (about 2 ½ lbs), peeled, seeded, and cubed
1 tablespoon olive oil (or avocado oil for a neutral flavor)
1 medium yellow onion, chopped
2 garlic cloves, minced
1 tablespoon freshly grated ginger (or 1 tsp ground ginger)
4 cups vegetable broth (low-sodium preferred)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 can full-fat coconut milk, divided
1 teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Optional: fresh lime juice, chili flakes, or toasted pumpkin seeds for garnish
Directions
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 30 to 35 minutes, until fork-tender and slightly caramelized.
- Sauté aromatics: In a large pot or Dutch oven, sauté onion in a splash of oil over medium heat until translucent (5 to 6 minutes). Add garlic and ginger; cook for 1 to 2 minutes until fragrant.
- Simmer the soup: Add roasted squash, broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend until smooth: Use an immersion blender to purée until smooth. (Or carefully transfer to a blender in batches.)
- Stir in coconut milk: Reserve 2 tablespoons of coconut milk for garnish. Stir the rest into the soup. Simmer for 5 minutes more. Adjust seasoning and add a squeeze of lime juice if desired.
- Serve: Ladle into bowls and swirl in reserved coconut milk. Garnish with chili flakes or pumpkin seeds.
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