A warming, velvety soup that's full of flavor and very easy to make! Just roast your butternut halves, peel off the skin, and blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Ginger and coconut milk pair magically with creamy butternut squash.
1 medium butternut squash (approximately 2 1/2 pound butternut squash), rinsed, halved and seeded
2 teaspoons + 1 tablespoon olive oil (separated)
1/2 medium yellow onion, diced (about 1 cup)
1 1/2 - 2 cups vegetable broth
1 tablespoon minced fresh ginger (about 1 thumb-sized piece)
1/2 teaspoon kosher salt or sea salt + more to taste
1/4 teaspoon ground white pepper + more to taste
2 teaspoons pure maple syrup
1 15-ounce can full-fat coconut milk (lite works too; the soup will just be a bit thinner/less rich)
Roasted butternut squash seeds that you scooped out (using these directions)
Dash of smoked paprika
Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from the oven and set aside to cool a bit.
Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.
Image & recipe: Kare at Kitchen Treaty