Coconut, Ginger and Butternut Squash Soup
A thick and creamy Butternut Squash Soup blended with coconut milk and fresh ginger for one tasty bowl of Coconut, Ginger and Butternut Squash Soup.
I am on soup kick! With the frigid temperatures here in Western New York, I love a warm bowl of soup everyday.
Since I am making soup so often, I like to create soups that are quick and easy. This is one of them.
This soup was inspired by an amazing Coconut Butternut Squash Soup I had at one of our favorite restaurants last fall. I fell in love with it at first bite, or I should say slurp. I even took a bowl of it home to enjoy the next day. Recently we went back to the same restaurant for my 40th birthday party I was disappointed when they weren’t offering it on the menu anymore.
Yesterday my girlfriends and I met at Zoup for a warm bowl of soup and some girl chat. They had a Ginger Butternut Squash soup that I almost ordered until I spotted Lobster Bisque also on the menu. As much as I loved every drop of the Lobster Bisque I couldn’t stop thinking about the Butternut Squash Soup.
That is when I had the idea of blended the coconut and ginger into one into one tasty bowl Coconut, Ginger and Butternut Squash Soup. I simply used my easy Roasted Butternut Squash Soup recipe with some modifications. The result is fantastic and actually better than what I had at the restaurants. Once the butternut squash is roasted, this soup comes together quickly and is ready in minutes. That’s my kind of meal!
So grab a spoon and get ready savor one tasty bowl of soup!
Coconut, Ginger and Butternut Squash Soup
A thick and creamy Butternut Squash Soup blended with coconut milk and fresh ginger for one tasty bowl of Coconut, Ginger and Butternut Squash Soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
- 2 1/2 pound butternut squash halved lengthwise and seeded
- 1 cup low sodium chicken broth
- 1 cup light or regular canned coconut milk
- 1/2 teaspoon freshly minced ginger
- Pinch of cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and place the squash flesh side down on baking sheet.
- Bake for 30-40 minutes until flesh is tender. Allow to cool.
- Scrap flesh from skin and place in a blender or food processor. Pulse until smooth or desired consistency.
- Pour mixture into a medium saucepan and stir in chicken broth, coconut milk, ginger and cinnamon. Cook on medium heat until heated through. Season with salt and pepper.
- Serve warm.
