Coconut Ginger Squash Soup
Cozy Up with Spiced Butternut Squash Soup: A Fall Favorite
As the leaves begin to turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to soothe the soul. And when it comes to fall flavors, you can’t beat the creamy sweetness of butternut squash! Our Spiced Butternut Squash Soup is a delightful blend of seasonal goodness, aromatic spices, and a touch of coconut milk for extra richness. It’s perfect as a starter, a light lunch, or a comforting dinner.
This isn’t your average butternut squash soup. We’ve elevated the classic with a warming spice blend, including curry powder and ginger, that perfectly complements the squash’s natural sweetness. The addition of white wine adds depth of flavor, while the coconut milk creates a velvety smooth texture. It’s a surprisingly easy recipe to make, perfect for a weeknight meal or a weekend gathering.
What makes this soup special?
- Flavorful Spice Blend: The curry powder and ginger add a beautiful warmth and complexity.
- Creamy Coconut Milk: Provides a luxurious texture and subtle sweetness.
- Easy to Make: Minimal effort for maximum flavor!
- Versatile: Enjoy it as a starter, side, or main course.
Serving Suggestions:
We love to garnish our Spiced Butternut Squash Soup with roasted pumpkin seeds for a delightful crunch, pickled onions for a tangy kick, and a dollop of crème fraîche for extra richness. A sprinkle of fresh herbs like thyme or parsley also adds a lovely touch.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different type of squash?
A: While butternut squash is our favorite for this recipe, you could also use kabocha or acorn squash.
Q: Is this soup vegan?
A: To make this soup fully vegan, simply substitute the crème fraîche with a plant-based alternative.
Q: Can I roast the squash the day before?
A: Yes! Roasting the squash ahead of time can save you some time on the day you plan to make the soup.
Q: What wine pairs well with this soup?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be a lovely pairing.
We hope you enjoy this comforting and flavorful Spiced Butternut Squash Soup as much as we do! It’s a perfect way to celebrate the flavors of fall.
Spiced Butternut Squash Soup
Ingredients
- 2 butternut squash
- 1/2 cup extra virgin olive oil + 2 Tbsp
- 1 tsp Kosher salt
- 1/4 tsp Fresh black pepper
- 1 medium onion diced
- 1 leek white part only, sliced thin
- 1 shallot sliced thin
- 1 Tbsp ginger peeled and chopped
- 1 tsp curry powder
- 1/2 cup white wine
- 6 cups vegetable stock
- 1 cup coconut milk
- 1 sprig thyme
- 4-6 tsp roasted pumpkin seeds for garnish
- 1/2 cup pickled onions for garnish
- 1/4 cup crème fraîche for garnish
- 1/2 cup pickled onions for garnish
- 1/4 cup crème fraîche for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet and roast for 60-70 minutes, or until tender.
- While squash is roasting, heat olive oil in a large pot over medium heat. Add onion, leek, and shallot and cook until softened, about 5-7 minutes.
- Add ginger and curry powder and cook for 1 minute more.
- Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until wine is almost evaporated, about 2-3 minutes.
- Add vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
- Once squash is roasted, scoop out the flesh and add it to the pot. Stir to combine.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth (be careful when blending hot liquids).
- Stir in coconut milk and season with salt and pepper to taste.
- Serve hot, garnished with roasted pumpkin seeds, pickled onions, and a dollop of crème fraîche.
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