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Butternut Squash Soup with Coconut Milk and Ginger
Credit:
Bryan Gardner
Recipe Summary
prep: 40 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8; Makes about 8 cups
Ingredients
Ingredient Checklist
1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)
Cook's Notes
Don’t throw out those squash seeds! To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Boil 10 minutes. Drain well and pat dry. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Spread seeds on sheet and season with salt and pepper. Bake, stirring once, until crisp and golden, 18 to 20 minutes.
Gallery
Butternut Squash Soup with Coconut Milk and Ginger
Credit:
Bryan Gardner
Recipe Summary
prep: 40 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8; Makes about 8 cups
Gallery
Butternut Squash Soup with Coconut Milk and Ginger
Credit:
Bryan Gardner
Butternut Squash Soup with Coconut Milk and Ginger
Credit:
Bryan Gardner
Butternut Squash Soup with Coconut Milk and Ginger
Recipe Summary
prep: 40 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8; Makes about 8 cups
Recipe Summary
prep: 40 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8; Makes about 8 cups
prep: 40 mins
total: 2 hrs 20 mins
prep:
40 mins
total:
2 hrs 20 mins
Yield: Serves 6 to 8; Makes about 8 cups
Serves 6 to 8; Makes about 8 cups
Ingredients
Ingredients
- 1 medium butternut squash (3 pounds)
- 3 tablespoons safflower or other neutral-flavored oil
- Kosher salt and freshly ground pepper
- 3/4 cup thinly sliced shallots (3 medium)
- 3 cloves garlic, smashed and peeled
- 2 tablespoons minced ginger (from a 2-inch piece)
- 3/4 teaspoon ground coriander
- 4 cups low-sodium vegetable broth
- 1/2 cup coconut milk, plus more for serving
- 1 tablespoon fresh lime juice (from 1/2 lime)
Directions
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook’s Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.
Cook's Notes
Don’t throw out those squash seeds! To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Boil 10 minutes. Drain well and pat dry. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Spread seeds on sheet and season with salt and pepper. Bake, stirring once, until crisp and golden, 18 to 20 minutes.
Cook’s Notes
Don’t throw out those squash seeds! To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Boil 10 minutes. Drain well and pat dry. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Spread seeds on sheet and season with salt and pepper. Bake, stirring once, until crisp and golden, 18 to 20 minutes.
Reviews
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Reviews
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All Reviews for Butternut Squash Soup with Coconut Milk and Ginger
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Butternut Squash Soup with Coconut Milk and Ginger
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
