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.