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Butternut Squash Soup
Silky roasted butternut squash soup with a touch of ginger and coconut cream — warming and naturally sweet.
Total time
70 min
Prep
15 min
Cook
55 min
Difficulty
easy
Cuisine
American
comfortsoupvegetarianvegan
Ingredients
1 largebutternut squash, halved
1onion, diced
3 clovesgarlic
1 inchfresh ginger, grated
4 cupsvegetable broth
1 cancoconut cream
2 tbspolive oil
½ tspnutmeg
pepitas and creamto garnish
saltto taste
Instructions
1
Roast squash cut-side down at 400°F for 45 min; scoop out flesh.
2
Sauté onion, garlic, and ginger in oil; add squash and broth. Simmer 10 min.
3
Blend until smooth; stir in coconut cream and nutmeg.
4
Season; serve garnished with pepitas and a swirl of cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
105
Protein
1.6g
Fat
9g
Carbs
5.6g
Fiber
0.8g
Sodium
902mg
Reviews
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★★★★★
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