This creamy butternut squash soup is velvety and comforting, with a hint of sweetness and spices. It’s perfect for a warming meal.
INGREDIENTS
- 1 large butternut squash, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and black pepper to taste
INSTRUCTIONS
- Preheat oven to 200°C (400°F). Toss butternut squash with olive oil and spread on a baking sheet. Roast for 25-30 minutes, or until tender.
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened.
- Add garlic, ginger, and nutmeg. Cook for 1 minute until fragrant.
- Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer the soup in batches to a blender.)
- Stir in coconut milk and season with salt and black pepper. Serve hot.
