Butternut Squash Soup with Ginger and Coconut Milk

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I have seen my mom make Butternut Squash Soup a million times before, so I knew the general concept but I had been mentally preparing for my Asian Cuisine Midterm all day, and my mind was all wrapped up in Southeast Asian flavors.

I added fresh ginger in the beginning of the saute, plus a few extra carrots for a little added sweetness. I finished the soup with coconut milk instead of cream, and the result was a creamy, buttery soup with some fresh Thai flavors.

Although I don’t think it will change Miles’ mind about soup (he is so stubborn), I really think you’ll like it.

Recipe Update: 4 (?!) years later this recipe remains pretty much the same, and is still a Fall staple. I’ve added a spicy nut/seed crumble to add a bit of texture which you can find in this post. And on the Popcorners website. 





Butternut Squash Soup with Ginger and Coconut Milk
Serves 4
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 Tbsp coconut oil, or enough to coat the bottom of the pot
  2. 1 large butternut squash, peeled and de-seeded, cut into 1-2 inch pieces (my squash was roughly 7 cups)
  3. 1/2 large yellow onion, chopped (or one small onion)
  4. 4 large carrots, peeled and cut into large chunks
  5. 4, 1 inch pieces of peeled ginger
  6. 3 cloves garlic peeled
  7. 6 cups coconut water or enough to just cover the veggies in the pot, can also use water or stock
  8. 2 tsp ground coriander
  9. 1 tsp kosher salt plus more if needed
  10. 1/8 tsp cayenne pepper
  11. 1 cup coconut milk
  12. chopped cilantro to garnish, or seed/nut crumble
Instructions
  1. In a large stockpot, over medium high heat, add coconut oil and let heat for a minute or so.
  2. Add onion, ginger and carrots and saute for 4-5 mins stirring occasionally, until they start to brown just a bit.
  3. Add in squash and garlic. Continue to cook for 5 more mins, stirring occasionally. There should be some nice brown bits on the bottom of the pan, but veggies shouldn't be burning. Stir in salt, coriander and cayenne pepper.
  4. Add coconut water and bring to a boil, then cover and simmer for 20-30 mins over low heat or until veggies are tender and on the verge of mushy, and you can insert a fork easily into a carrot piece.
  5. Remove from heat to let cool a bit.
  6. Using an immersion blender (or a food processor or blender working in batches), blend until soup is smooth, and return to pot.
  7. Finish with the coconut milk, adjust seasoning and stir together over low heat.
  8. Garnish with a cilantro or the nut and seed crumble.
The Sea Salt http://theseasalt.com/
 




 

 

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