Coconut & Ginger Butternut Squash Soup

Butternut squash is a good source of vitamin A and C, as well as fiber. It adds a creamy texture and natural sweetness to the soup.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Coconut & Ginger Butternut Squash Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 400 ml Coconut Milk
• 500 ml Vegetable Stock
• 2 teaspoon Fresh Ginger
• 1 medium-sized Onion
• 2 clove Garlic Cloves
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Cilantro

Instructions

1. Peel and chop the butternut squash into small cubes.
2. Heat olive oil in a large pot over medium heat.
3. Add chopped onion, minced garlic, and grated ginger. Sauté for 5 minutes.
4. Add the butternut squash cubes and cook for another 5 minutes.
5. Pour in the vegetable stock and coconut milk. Bring to a boil.
6. Reduce heat, cover, and simmer for 20 minutes or until the squash is tender.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 6g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.