Gingered Butternut Squash Soup

Winter came way too early for me this year.   I blame being born in the summertime for my love of the sun and the warmth that comes from it.  Now that the sun starts to go down at 4pm and the temperature drops to below anything comfortable, I go into hibernation mode.  Oh, if it were that easy... Instead, I put on my warm layers, turn up the heat and eat (or drink) something that will warm me up from the inside out.   

Squash is a great winter vegetable since most squash ripen in early to late autumn, and they can be stored for months after that.  I've made butternut squash several times before but since my palate has changed over the years, so has my recipe.  Check out my other, sweeter version of butternut squash soup as well as instructions on peeling butternut squash here!  

(vegan, gluten free, healthy!)

1 medium sized butternut squash (peeled and chopped)
1 medium carrot (peeled and small chop)
1 medium sweet potato (peeled and chopped)
1 small nub of fresh ginger (peeled and chopped)
(will only need 1 tbsp of ginger when chopped)
1 large cooking onion (peeled and chopped)
2 garlic cloves (peeled and chopped)
1 tbsp Coconut Oil
1 can (400ml) Coconut Milk
 Vegetable Broth (946 ml carton)
1/4 tsp of  sea salt (or Herbamere)
1/8 tsp cumin powder (or to taste)
ground pepper to taste

For garnish, you can use pumpkin seeds, cilantro or a drizzle of coconut milk!

Equipment needed
Large pot
Blender or Food processor
Knife/Cutting Board
Spoon for mixing in pot

  • Have all ingredients ready, peeled and chopped.  Carrots should be a slightly smaller chop than other large orange ingredients since carrots take the longest to cook. 
  • Melt coconut oil in large pot and add onion, cooking for 5 minutes or until soft and lightly browned (stirring occasionally). 
  • Add garlic cooking for another minute.
  • Add chopped squash, carrot, potato and ginger into pot. 
  • Add vegetable broth, mixing all ingredients so that they're all coated.  You can add some water here so that liquid almost covers all vegetables in pot.   
  • Cook on high temperature until liquid begins to boil, then turn temperature down to a simmer.  
  • Simmer for 15-20 minutes or until all vegetables are soft and almost fall apart when pierced with a fork. 
  • Once they're all nice and soft, slowly ladle ingredients from pot into food processor.  You may have to break this down and process a smaller amount before adding the rest of what's in the pot making sure to process until nice and smooth.  If you like a chunkier soup, stop processing when you're happy with the consistency. 
  • Add the salt, pepper and cumin and whirl again.   
  • Add the coconut milk** at the end and give it another whirl to incorporate.  
**If you want a thicker, creamier soup, keep your coconut milk can in the refrigerator for about an hour.  Remove and open can, careful not to shake it.  When you open the can, you'll find thick solid coconut cream on top.  Scoop that out carefully and into the food processor. About halfway down the can underneath all of that cream you'll find the liquid.  If you're happy with your soups consistency, discard the liquid, if you find it a little thick, add some of the liquid.  
  • Garnish your soup with chopped pumpkin seed, cilantro or  a drizzle of coconut milk. 


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