Soups are an amazing meal all year round! This ginger, coconut butternut squash soup is an easy go to that will make you a pro in the kitchen! Completely gluten and dairy-free, make sure to double this recipe if you want left overs! I recommend baking the butternut squash earlier in the day or night before if you're strapped for time!
When shopping for coconut milk, make sure to read the ingredient list on the back! There is no need for anything besides coconut and water to be in the can! Here is a brand I usually pickup! I purchase the full fat option, use half the can for the recipe, and freeze the remainder in an ice tray for another dish!
1. Start by baking the butternut squash at 425 C for 25-35 minutes or until outer skin is soft. Wash and cut the butternut squash vertically in half, scoop out the seeds and then place on a baking sheet, flesh down, with a little bit of water in the bottom of the pan to avoid drying out. I usually add around 1 cup of water.
2. Once softened, remove the squash from the over and allow to cool before scooping out of the skin.
3. Heat the oil in a large pot and sauté shallots on medium heat for 4-5 minutes or until soft. Add the garlic, ginger, cumin, turmeric and curry powder and sauté until aromas begin to give off. Add broth or water and bring to a gentle boil.
4. Add in the squash and allow to simmer for 10-15 minutes. (PS. Feel free to get wild and add a carrot or two here or a potato!)
5. Puree the mixture with a hand held blender or carefully pour the mixture into a blender mindful not to burn yourself (been there!)
6. Add in the coconut milk last stirring it in gently.
3. Season with salt and pepper and a squeeze of lemon or lime juice. Serve with lemon wedges and chilli for an extra kick! Enjoy! ❤️
- Sherry Shaban