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butternut squash coconut milk soup

Butternut Squash Ginger Coconut Milk Soup

This easy butternut squash ginger coconut milk soup is vegan, very healthy, and completely loaded with flavor soup. Hints of ginger intertwined with rich, creamy, and delectable roasted butternut squash is a homemade masterpiece.
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Course: Appetizer, brunch, Dinner, Entree, Main Course, Side Dish, Soup
Keyword: butternut squash, coconut milk, ginger, healthy soup, roasted vegetables, vegetable soup
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4 people
Calories: 380kcal

Equipment

  • Baking Sheet Pan
  • Parchment Paper
  • Avocado Oil
  • Pot or Dutch Oven
  • Big Spoon
  • Metal Strainer Do NOT use an ultra-fine mesh; If you have a soup blender then USE A SOUP BLENDER
  • ladle

Ingredients

  • 1 whole Butternut Squash medium size
  • 1 large Shallot
  • 4 cloves Fresh Garlic
  • 1 cup Carrots
  • 4 Small Tomatoes such as cherry or mini San Marzano tomatoes
  • 2 tbsp Ginger chopped
  • 1 can Coconut Milk
  • 3 cups Vegetable Broth
  • Salt to taste
  • Pepper to taste
  • 1/2 tsp Paprika
  • 2 tbsp Avocado Oil

Optional:

  • Scallions - optional garnish
  • Thai Chilis - optional garnish

Instructions

  • Preheat oven to 400 F and line the baking sheet with parchment paper.
  • Cut the cleaned and halved butter nut squash to the sheet. Also add the shallot, carrot, garlic still inside the skin, and the tomatoes.
    1 whole Butternut Squash, 1 large Shallot, 4 cloves Fresh Garlic, 1 cup Carrots, 4 Small Tomatoes
    butternut squash and vegetables on baking sheet
  • Rub everything with avocado oil. Bake for 40-50 minutes or until the butternut squash is just fork tender (but not overly soft).
    2 tbsp Avocado Oil
    roasted squash and vegetables for making soup
  • Heat the pot and add a touch of avocado oil. Sauté the ginger till frangrant.
    2 tbsp Ginger
    saute ginger
  • Add the coconut milk and simmer for 10 minutes.
    1 can Coconut Milk
    simmer coconut milk
  • Scoop the roasted butternut squash and add it to the pot. Place all the other vegetables straight into the pot.
    add roasted vegetables to coconut milk
  • Lower the flame to the very low.
  • Use an immersion hand blender or soup blender and mix all the ingredients. Blend until smooth.
    puree roasted vegetables with coconut milk
  • Add the vegetable broth and mix well.
    3 cups Vegetable Broth
  • Add salt, pepper, and paprika. Mix well.
    Salt, Pepper, 1/2 tsp Paprika
  • Ladle over a strainer and strain over a bowl for a smooth and silkier soup mixture.
    strain the soup to make smooth
  • Serve the strained, smooth soup and garnish to your preference.
    Scallions - optional garnish, Thai Chilis - optional garnish
    butternut squash coconut milk soup

Nutrition

Nutrition Facts
Butternut Squash Ginger Coconut Milk Soup
Amount per Serving
Calories
380
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Sodium
 
752
mg
33
%
Potassium
 
1173
mg
34
%
Carbohydrates
 
35
g
12
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
5
g
10
%
Vitamin A
 
26293
IU
526
%
Vitamin C
 
52
mg
63
%
Calcium
 
133
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.