Squash & Ginger Recipe

Directions

1. 1

   Prepare the Ingredients

   Peel and cube the butternut squash, chop the onion, mince the garlic, and grate the ginger.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

3. 3

   Cook the Squash

   Add the cubed butternut squash and grated ginger to the pot. Stir and cook for another 5 minutes.

4. 4

   Add Broth

   Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

5. 5

   Blend the Soup

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

6. 6

   Finish with Coconut Milk

   Stir in the coconut milk and season with salt and black pepper. Heat through for an additional 5 minutes.

7. 7

   Serve

   Ladle the soup into bowls and garnish with cilantro if desired. Serve warm.