Roasted Butternut Squash Soup
This recipe for Roasted Butternut Squash Soup can be made quickly with 1 whole butternut squash, a bit of ginger and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 1x
- Category: Soup
- Method: Roast
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
- 1 whole butternut squash, quartered with seeds removed
- Sea salt, to taste
- 1 1/2 tablespoons
- 1 tablespoon ginger, freshly grated
- 1 1/2 cups celery, chopped
- 1 cup red onion, chopped
- 3 cups organic vegetable broth or chicken broth
- 1 cup homemade organic coconut milk or buy this one
- 1/4 cup fresh lime juice
- OPTIONAL: 1 tablespoon red curry paste
Instructions
- Preheat oven to 400 degrees. Place the butternut squash on a stone baking pan, skin sides down. Rub the flesh with the extra virgin olive oil and season with salt to taste. Roast butternut squash for about 35-40 minutes, or until flesh is fork-tender. Remove from oven and set aside to cool.
- In a 5.5 quart ceramic stock pot, over medium heat, add the the coconut oil. Next, add the ginger and sauté 30 seconds.
- Once the ginger is cooked, add the celery and onion and sauté all together for 4 to 5 minutes, or until vegetables are soft.
- Scoop out the butternut squash pulp and add to the stockpot. Sstir to combine.
- Next, add the vegetable broth (or if not vegan, you can use chicken broth), coconut milk and lime juice. If using, add the red curry paste too.
- Use a handheld stick blender to process until smooth and creamy. Simmer for 10 -12 minutes. Serve warm.
Notes
The Butternut Squash Soup Recipe will keep for up to 3 days if stored in a covered container in the fridge or up to 3 weeks in the freezer.
Find it online: https://cleancuisine.com/roasted-butternut-squash-soup/