Roasted Butternut Squash Coconut Ginger Soup

December 30, 2013

By Anna Varriano

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When the colder weather hits, it’s nice to have some homemade soup to keep us warm. Try this Roasted Butternut Squash Coconut Ginger Soup on a cold fall or winter day. It freezes well and is also a great thermos lunch.

What You’ll Need

    • Small to medium butternut squash (about 4 cups)
    • 1 sweet onion
    • 2 cloves of unpeeled garlic
    • Olive oil
    • Sea salt
    • Pepper
    • 1-2 tablespoons of butter
    • 6 cups of organic chicken broth
    • 3-4 tablespoons of coconut milk
    • 1 tablespoon ginger root

Step 1: Prep

IMG_0309Into a roasting pan, add peeled, de-seed, and chopped butternut squash, a coarsely chopped large sweet onion, and 2 cloves of unpeeled garlic. Drizzle with olive oil, sprinkle with sea salt and pepper, and toss to coat. Cut about 1 to 2 tablespoons of butter into little pieces and sprinkle on top. I rarely measure when I’m cooking, but I probably ended up with about 4 cups of cubed squash (it was a small to medium sized one). Put into a 350F preheated oven.

Step 2: Cooking

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Roast for 30 to 40 minutes (give it a good toss/stir every 10 minutes or so) or until the squash is completely soft and the onions and garlic cloves are nicely caramelized. It looked gorgeous and it smelled amazing!

 

Step 3: Cooking

IMG_0313Dump the contents of the roasting pan into a large pot and add about 6 cups of organic chicken broth, or at least enough to completely cover the roasted veggies.  You can add more broth now or later depending on if you like a thin or thick pureed soup. If you can spot the garlic cloves, remove their skins (just squeeze the cloves out). At this point, I added 3 or 4 tablespoons of coconut milk and a tablespoon of finely grated fresh ginger root (I keep my ginger root in the freezer – SO much easier to grate it when it’s frozen!) These additions are optional if you don’t like coconut and ginger (really???). Bring to a boil, then turn down heat to low and simmer for 10 to 15 minutes to let all the flavours blend.

Step 4: Preparation and Serving

IMG_0318After you’ve let the soup cool a bit (you know what happens when you fill a blender with piping hot stuff and turn it on…EXPLOSION), pour it into a blender and puree until creamy and smooth (or whatever consistency you like your soup to be). Pour it back in to the pot, taste, season as necessary, warm it back up again, and serve. If you find it too thick, you can add more broth or even a bit of water. It’s easy to make it thinner at this point…not so easy to make it thicker!

Such beautiful colour and texture – and it was delicious! Any left over soup can be kept in the fridge for a few days, or frozen for months. A great thermos lunch too. Hope you enjoy!

 

 

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