Squash & Ginger Soup Recipe

Soup Preparation

1. 1

   Sauté Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

2. 2

   Cook Squash

   Add the cubed butternut squash to the pot. Stir to combine with the onion, garlic, and ginger. Season with salt and black pepper. Cook for about 5 minutes, stirring occasionally.

3. 3

   Add Broth

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

4. 4

   Blend Soup

   Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.

5. 5

   Finish with Coconut Milk

   Return the blended soup to the pot (if using a blender). Stir in the coconut milk and heat gently over low heat until warmed through.

6. 6

   Serve

   Ladle the soup into bowls and garnish with fresh cilantro before serving.