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.


  • 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


  1. Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and place the squash flesh side down on baking sheet.
  2. Bake for 30-40 minutes until flesh is tender. Allow to cool.
  3. Scrap flesh from skin and place in a blender or food processor. Pulse until smooth or desired consistency.
  4. 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.
  5. Serve warm.