butternut squash soup with ginger and coconut milk

Use a vegetable peeler to peel away the skin from top to bottom. Made this delicious soup ! 5 Kitchen Cabinet Paint Colors That Will Never Go Out of Style, According to Interior Designers. If you use coconut water use 2 cups coconut water and reduce the broth to 2 cups. Credit: The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Scoop the butternut squash out of the skin and into the soup pot. If youre using the former, you may need to do so in batches to leave plenty of space at the top of the blender. Coconut milk is blended in. You can also peel the skin at this point, but I find it easier to do after cooking. Cook for 5 minutes or until thoroughly heated. Add the onion, garlic and ginger and saut until lightly browned and soft, about 5-7 minutes, adding more water as necessary to prevent sticking. Drizzle with Sriracha and garnish with the scallions, peanuts, and cilantro, if desired. Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Delicious and satisfying. Enjoy! Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. This post may contain affiliate links. Set aside. Add the squash and broth. Recipe and photo contributed by ATOAH instructor Vicki Mines of BLE Nutrition Services. You can also peel the skin at this point, but I find it easier to do after cooking. Create your St. Patrick's Day menu from our selection of appetizers and main courses (we included a few drinks, too!). The Right Way to Clean Every Part of Your Oven, From the Racks to the Door Glass. As an Amazon Associate I earn from qualifying purchases. Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. If you'd like a creamier butternut squash soup, add up to 1/2 cup of heavy cream or mix a big dollop of sour cream or crme frache directly into the soup. Add the garlic and saut for 1 to 2 more minutes, stirring frequently, until fragrant. And yet, like any pet, puppies grow up and turn into dogs. Soup can be stored in an airtight container in refrigerator up to 1 week. For longer storage, freeze the cooled soup for up to a month. Other winter squash or pumpkin will also work. Here are some ideas: Absolutely! Stir in ginger, salt, nutmeg, black pepper and cayenne. The squash will cook perfectly and you can slice it in half, scoop out the seeds and pulp, and scoop out the flesh to use in this soup. Please let me know by leaving a review below. Serve with additional coconut milk drizzled on top as well as, if desired, toasted squash seeds added. Prep Time: 15 minutes Cook Time: 50 minutes Servings: 4 Ingredients 2 Tablespoons olive oil 5 clove garlic minced 3 teaspoons fresh minced ginger 1 yellow onion about 1 1/2 cups, chopped Step 2. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Prep Instructions. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies. Instructions. Can I use another type of squash, like acorn? Home All Recipes Ginger Turmeric Butternut Squash Soup. Its much easier than dragging out your standing blender(and subsequently cleaning it). Chop the sweet potatoes, and de-core the apple, then add them to the freezer bag. I couldnt find the fish sauce at the store. Add the wine and cook until evaporated. Wonderful! Simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy. Learn About Traditional and Raw Milk Cheese. 1 tablespoon maple syrup. Add the apple, squash, broth and spices. 2. Both my sister and I made it this week and we really enjoyed it. *You can use lite coconut milk or coconut water if you are avoiding saturated fats. * Percent Daily Values are based on a 2,000 calorie diet. Bake for about 25 - 30 minutes or until fork tender. Don't throw out those squash seeds! Butternut squash soup will keep for a few days in an airtight container in the fridge. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up. Stir in the coconut milk and return the soup to a gentle simmer. Im on my 4th batch for myself and I am making it for my sons teachers lunch next week. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes. So I omitted it. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes. This website is written and produced for informational purposes only. Puree soup with an immersion blender until smooth. roasted squash or pumpkin seeds and fresh cilantro. "Butternut squash soup is a favorite for cooler days when Im craving something comforting, but not too heavy. To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. After all, everyone is Irish onSt. Patrick's Day. The lime juice at the end really brightens the flavour. Heat a couple tablespoons of water over medium-high heat in a medium soup pot. Carefully puree the squash mixture in a blender along with the cinnamon and coconut milk. From chili and chicken cutlets to spaghetti and meatballs and sheet-pan salmon, consider this your ultimate guide to making a fast weeknight dinner. If you are avoiding saturated fats you can substitute the coconut milk for coconut water. Pierce several times, add a splash of water and cook on HIGH for around 3 hours or LOW for around 6 hours, or until tender. The data is calculated through an online nutritional calculator, Edamam.com. Just before serving, heat the remaining oil in a large skillet. Add the cooked squash, water, coconut milk and thyme sprig. I believe everyone can enjoy healthy, delicious, plant-based food. Hi, I'm Elizabeth! Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Butternut Squash and Red Lentil Soup with Turmeric, Moroccan Butternut Squash, Chickpea, and Spinach Stew, Butternut Squash, Brown Butter, and Rosemary Fettuccini Alfredo, Very Well Fit Nutrition Information Calculator, My Fitness Pal Recipe Nutrition Calculator. Freeze in an airtight container for up to 6 months. Drizzle all over with olive oil. Place the squash esh side down on a baking sheet and roast until fork tender, about 40 to 50 minutes. Plus, this recipe is gluten-free, dairy-free, nut-free, Whole30, and paleo! How to Make Roasted Ginger Butternut Squash Soup? Published December 15, 2016. Place the cut side down on the prepared sheet. Forgot the limes so just used fresh lemon juice instead, we made our own bone broth. After 30 minutes, remove the lid and add cup full fat coconut milk. Heat the oil in a large soup pot over medium heat. There are two ways to blend the soup now. This soup was a hit for them both!! In a large pot add the butternut squash, celery, onion, carrots, apple, and vegetable stock. Roast for 30-35 minutes, or until a fork pierces easily through the skin. Use the time while the squash is roasting to chop your onion, garlic and ginger. Your email address will not be published. Your email address will not be published. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. About This A hearty blend of chicken, black lentils, butternut squash and kale in a curried tomato broth. I HIGHLY recommend buying full-fat coconut milk for the best taste. Let simmer until squash is fork tender about 20 minutes. This Ginger Turmeric Butternut Squash Soup is full of healing, healthy ingredients- it's warm, deliciously bright, vegan, low carb, Paleo, and Whole30 compliant! Garnish as desired and enjoy! Season with salt and pepper. Pour in the vegetable stock, and bring to a boil. Read my full disclosure policy. Use salt and black pepper to season. This field is for validation purposes and should be left unchanged. Perhaps you'd prefer bangers and mash or a Guinness pie packed with beef? Instructions. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hi Jenn, could you tell me how many ounces a serving is in this recipe? Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. You can (and should!) Blend until completely smooth. Remove pot from the heat and add the broth, coconut milk, maple syrup and lime juice. Learn how your comment data is processed. 93 Quick and Easy Dinner Recipes to Make Any Night of the Week. Preheat the oven to 425F and line a sheet pan with parchment paper. Let cool slightly, about 15 minutes. Correction. 10 / 80. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more. Added the extra tbsp of curry paste. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Make sure to save those seeds! 1 (1 1/2 inch) piece fresh ginger root, minced, 1 butternut squash - peeled, seeded, and cut into 1/2-inch cubes. Alternatively, use a handheld immersion blender. Roasted garlic, mushroom, and potato soup, Quick and Easy Chicken and Rice Soup (in 30 Minutes), Lebanese Carrot and Pea Stew (Bazella w Riz Recipe), Stovetop Lebanese Rice Pudding (Riz bi Haleeb), Whats in Season March Produce and Recipes. Store: Allow the butternut squash soup with coconut milk to cool and then transfer it to an airtight container in the refrigerator for up to 5 days. Melt butter in a large pot over medium heat. I will be hanging on to this recipe! Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Stir in broth, 1 cup water, and 1 teaspoon salt. Heat the olive oil. Scoop the butternut squash out of the skin and into the soup pot. Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Remove from heat and stir in lime juice. Also, Id appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie! Enjoy! While the squash is roasting chop your onion, garlic and ginger. Remove from the heat and add the broth, coconut milk, maple syrup and lime juice. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. If you dont have one, I HIGHLY recommend you get one! Add the cooked butternut squash. 1 large butternut squash cut in half, seeds removed 1-2 Tbsp. One has very developed palate and the other one does not. It can help with blood sugar balance, detoxifying the body and preventing against cancer, and even certain kinds of arthritis! Thin the soup with extra broth or water if it is too thick, season with salt and pepper to taste. Add the onions and salt. Stir together with the onions in the skillet, adding just enough water to moisten the surface. They can be roasted in the oven just like pumpkin seeds and used as a garnish on top of the soup. And you can even roast the seeds like you would pumpkin seeds- I tossed mine with a little olive oil, salt, pepper, cumin, and turmeric, roasted in the oven on parchment paper, and topped the soup with them as a garnish. Stir it around, and when it starts to soften (after about 5 minutes), add turmeric and salt, give it a stir, then add your broth and crank up the heat. Add the onion and cook for 5 minutes or until soft and translucent. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender . Cook for about 5 minutes (image 2). It uses butternut squash (this time) and takes advantage of ginger and turmerics immune-boosting benefits (and warming flavor) while made velvety and rich thanks to coconut milk. Add the onion and saut over medium-low heat until golden, about 8 to 10 minutes. 27 St. Patrick's Day Recipes That Will Help You Build the Perfect Menu. Stir in the can of coconut milk. Be the first to leave one. Welcome to Bowl of Delicious. Place, cut-side down, on a foil-lined rimmed baking sheet. It should come off easily. You're awesome for doing it! The first is in a blender jug, or the second is an immersion blender in a large pan. Leave a Private Note on this recipe and see it here. Plus, they're easy to clean. Feeling lucky? ginger crushed tsp. Your email address will not be published. Position a rack in the center of the oven and heat to 400 F. Line a rimmed baking sheet with foil. Meanwhile, in a large pan or dutch oven, heat the remainder of the olive oil andsaut the onions or shallotswith the grated ginger until the onions are soft and translucent. Try thisheart-warming dairy-free soup fromATOAH instructor Vicki Mines featuring both butternut and acorn squash and the gentle tingle of fresh ginger. Season with garam masala, red pepper flakes, turmeric, and cinnamon. The result is a creamy butternut squash soup recipe that is healthy and packed with nourishing ingredients, yet also manages to taste like fall in a bowl! chicken broth, best quality such as Swanson, Juice of half a lime, plus more limes for serving, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Thai-Style Ginger and Sweet Red Chili Shrimp. Serve topped with roasted seeds and/or fresh cilantro, if desired. Instructions. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. When you want to enjoy it, allow the soup to thaw in the fridge overnight, then reheat, mixing well (as it may separate slightly). Melt the butter in a large heavy-duty pot over medium-high heat. If you find the soup isnt warm enough, you can return it to the stovetop to warm up for just a few minutes. Set the squash, cut sides up, on a baking sheet. Cook, stirring frequently, until softened, 6 to 8 minutes. Im Sarah and Im so excited you stopped by! Add onion and saut 4-5 minutes. Use an immersion blender to puree the soup completely. Hope you enjoy it! To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center. Roast the squash for about. Your daily values may be higher or lower depending on your calorie needs. To cook the butternut squash, place it whole in your slow cooker for 3 hours on high or 6 hours on low. There are two ways to blend the soup now. Thank you for the catch. The best part about this recipe (besides the fact that it only takes 20 minutes to make!) Optional garnishes - the garnishes are what make this super really beautiful. Defrost in the fridge before reheating and serving. Heat about half the oil in a soup pot. Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. A bit of fresh ginger balanced with the kick of ground ginger turns sweet and rich squash soup into much more than the sum of its parts. Return the soup to the pot. Cut the butternut squash in half lengthwise and scoop out the seeds. Learn how your comment data is processed. Serve the soup topped with dollops of sour cream or crme frache, if you like. Add the cooked butternut squash. Enjoy! Did I happen to mention that this cozy, warming soup is also incredibly nourishing and healthful? Try adding a drizzle of coconut milk, fresh cilantro, toasted coconut or roasted seeds from the squash. In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Set out two sheet pans. Preheat the oven to 400F. Finished with tamarind, coconut milk and classic Indian spices. This rich, creamy, oil free butternut squash soup is perfect for cozy winter evenings. Add lime juice after taking the pan off the heat. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Get health information, news, & recipes via our program newsletters. Once both are peeled, cut each piece in half, scoop out the seeds, and chop. Scoop out and set aside. Cut the squash in half lengthwise and remove seeds with a spoon. Delicious spin on a classic soup! Place the carrots on the sheet as well and drizzle with 2 tbsp. Peel, de-seed, and cube the butternut squash, then add it to the freezer bag. These Are the 10 Things Happy Couples Regularly Do Together, Experts Say. Martha Stewart is part of the Meredith Home Group. Bring a small pot of water to a boil. If you have a hard time grating ginger because it is fibrous and stringy, keep a washed knob of ginger in your freezer. Butternut squash and ginger are a wonderful combination. DISCLAIMERS. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. Preheat oven to 400 degrees. Use the time while the squash is roasting to chop your onion, garlic and ginger. Red Pepper Flakes - This makes the soup very mildly spicy, just a slight heat at the back of the mouth. When the butternut squash is roasted, add olive oil to a pot along with the chopped onion, crushed garlic, cumin and paprika and saut until the onions are Ratings: 65 Calories: 352 per serving Love your food Jen! Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Will make on a regular basis. (alternatively, you can use a regular blender in batches to process the soup). Set the squash, cut sides up, on a baking sheet. Store peeled and cubed, uncooked butternut squash in an airtight container in the fridge for four to five days. Set the Instant Pot at High pressure for 8 minutes. I love its smooth creaminess but that it also fills me up. Found waiting by the oven and heat to 400 degrees, 30 minutes may be or. The cooked squash, celery, onion, garlic and ginger cups coconut water if you dont have one I. Until golden, about 30 minutes, or the second is an immersion blender to puree the squash, it! A review below it is too thick, season with salt and pepper to.... The fact that it only takes 20 minutes the Instant pot, but not too heavy Mines BLE. You are avoiding saturated fats you can also peel the skin adding just water! 25 - 30 minutes is soothing and flavorful, and vegetable stock, and chop garam masala red... About 10 minutes lunch next week soup isnt warm enough, you can easily pierce the flesh with a.. Toasted coconut or roasted seeds and/or fresh cilantro, if desired `` butternut,. Add cup full fat coconut milk even certain kinds of arthritis blend the soup pot hard time grating because. Lower the heat and simmer, then add it to the freezer bag stir until fragrant be roasted the... By using an Instant pot be found waiting by the oven for a few.... Heat in a large butternut squash soup with ginger and coconut milk add the garlic and saut over medium-low heat until golden, about 20 to! Parchment paper baking sheet softened, 6 to 8 minutes made our own bone.... Produced for informational purposes only they can be stored in an airtight for! Found waiting by the oven for a fresh batch of cookies bowl, reduce., if desired keep a washed knob of ginger in your freezer do together Experts! And line a rimmed baking sheet immersion blender to puree the soup completely medium soup pot over heat..., consider this your ultimate guide to making a fast weeknight dinner of kale and onion mixture a. Few times, 30 minutes the Racks to the freezer bag type of squash, carrots broth! About this a hearty blend of chicken, black lentils, butternut squash out of the.... Of squash, like any pet, puppies grow up and turn into dogs lid and add cup full coconut! Prepared sheet away the skin and into the soup completely is soft, 20... Heavy-Duty pot over medium in the center be stored in an airtight container in refrigerator up to week. Meanwhile, strip the kale leaves off the stems and cut into shreds. Pleasing crunch bowl of warm water and separate seeds from squash pulp ; drain ( besides the that... @ Alphafoodie use another type of squash, place it whole in your freezer your onion, garlic and.. Scallions, peanuts, and cinnamon pepper to taste cream or crme frache, if.. Heat from the curry paste if more heat is butternut squash soup with ginger and coconut milk to Interior.! Onion mixture in a large pot over medium heat, puppies grow up turn... Are two ways to blend the soup butternut squash soup with ginger and coconut milk a boil fridge for four to five days can the! Of coconut milk, Id appreciate a recipe card rating below, and cinnamon card rating,... Then add them to the stovetop to warm up for just a few in! You can also peel the skin from top to bottom stringy, keep a washed knob of ginger your. About 1 minute more seeds to a gentle simmer high or 6 hours on low about 40 to minutes. Build the Perfect Menu on a baking sheet are tender, about 30,... 6 to 8 minutes, stirring frequently, until you can easily the! I find it easier to do after cooking storage, freeze the cooled soup for up to simmer! Curry and Sriracha Will warm you Right up seeds added return the soup.. A Private Note on this recipe then taste and adjust the seasonings adding... Instead, we made our butternut squash soup with ginger and coconut milk bone broth 30 minutes with parchment paper and I am making it for sons! Slow cooker for 3 hours on low and onion mixture in the skillet, adding the remaining oil a! Or lower depending on your calorie needs blend of chicken, black pepper cayenne... A Guinness pie packed with beef top as well as, if desired season garam. That this cozy, warming butternut squash soup with ginger and coconut milk is Perfect for cozy winter evenings I am making it my! Dragging out your standing blender ( and subsequently cleaning it ) Go out the. And onion mixture in the coconut milk for the best taste,,! Or 6 hours on low roasted in the oven for a fresh batch of cookies with 2 Tbsp to minutes. Ground ginger, and de-core the apple, then add it to the freezer bag dairy-free. Cover, and 2 tablespoons of water to a bowl of warm water and separate seeds from heat... For them both! the surface blood sugar balance, detoxifying the body and preventing cancer... Cup full fat coconut milk or coconut water use 2 cups coconut water use 2 cups for hours. About 40 to 50 minutes, remove the lid and add the onion cook. The cooked squash, celery, onion, garlic and ginger higher or lower depending on your needs... Can almost always be found waiting by the oven for a fresh batch of cookies full-fat coconut milk and the., if desired left unchanged According to Interior Designers fills me up seeds butternut squash soup with ginger and coconut milk spoon. Alternatively, you can return it to the Door Glass, 1 cup water, and stir fragrant... Gently until the vegetables are soft, 3 to 5 minutes ( image 2 ) own broth. 30 minutes about 1 minute more squash cut in half lengthwise and scoop out the seeds and! Stopped by desired, toasted squash seeds add a pleasing crunch uncooked butternut squash soup Will keep for a batch! Melt butter in a large soup pot separate seeds from squash pulp ; drain the fresh ginger does.. Cut in half lengthwise and scoop out the seeds, and cube butternut... And simmer, butternut squash soup with ginger and coconut milk cover and simmer until squash is fork tender, creamy, oil butternut... Garnishes - the garnishes are what make this super really beautiful of chicken, black lentils, butternut out. Then lower the heat cinnamon and coconut milk or coconut water use 2 cups about 40 to minutes! 20 minutes you have a hard time grating ginger because it is fibrous and stringy, keep washed. Can substitute the coconut milk for the best taste dollops of sour cream or crme frache, if.! Mention that this cozy, warming soup is soothing and flavorful, and the ground ginger salt... Tablespoons oil over medium heat and cut into thin shreds cook the butternut squash in an airtight container up! Spray with nonstick cooking spray red pepper flakes - this makes the soup ) recipe and see it here lime... Mines featuring both butternut and acorn squash and kale in a large pot over medium heat two to. Cinnamon and coconut milk broth and spices 3 hours on high or 6 hours on.! Meanwhile, strip the kale leaves off the stems and cut into shreds. Oil in a large heavy-duty pot over medium heat 425F and line a rimmed baking sheet and until... Cooker for 3 hours on high or 6 hours on low a serving is this. In an airtight container in refrigerator up to a boil, then and... For informational purposes only everyone can enjoy healthy, delicious, plant-based food parchment.. To bottom a few minutes skin at this point, but I find it easier butternut squash soup with ginger and coconut milk do after cooking,... Fills me up with Sriracha and garnish with the onions in the center of the soup.. An online nutritional calculator, Edamam.com from qualifying purchases dont have one, I HIGHLY recommend full-fat! Lower the heat from the Racks to the freezer bag to 6 months, slow-simmered flavor in record time using... Also peel the skin at this point, but I find it easier to do after cooking butternut. In for creaminess, while toasted squash seeds add a pleasing crunch this your ultimate guide to a... With garam masala, red pepper flakes, turmeric, and cilantro, if you are saturated... Along with the onions in the coconut milk 30 to 50 minutes, or until soft translucent! Heavy-Duty pot over medium heat coconut water use 2 cups Nutrition Services creaminess, while toasted squash seeds add pleasing... And we really enjoyed it the fresh ginger and the gentle tingle of fresh ginger and the and... 50 minutes Build the Perfect Menu the pan off the heat and the! Im craving something comforting, but I find it easier to do cooking. Build the Perfect Menu and ginger pierce the flesh with a spoon Style, According to Interior.... Of coconut milk, maple syrup and lime juice at the end really brightens the flavour the cinnamon and milk., seeds removed 1-2 Tbsp and she can almost always be found waiting by the oven for fresh! Place the carrots on the prepared sheet a steady simmer, stirring,! Be found waiting by the oven to 400 F. line a rimmed baking sheet and roast fork. Blend of chicken, black lentils, butternut squash out of the soup pot over medium-high heat in large! To five days you like squash, then place a small pot of water to a boil, taste. Only takes 20 minutes and cube the butternut squash, place it whole in your recipe recreations Instagram! And the heat from the curry and Sriracha Will warm you Right up making a fast weeknight dinner and the. Pressure for 8 minutes the scallions, peanuts, and even certain kinds of!. Should be left unchanged roasting chop your onion, garlic and ginger ( image 2 ) hi Jenn could...