Name: Butternut Squash Soup with Coconut Milk and Ginger
Prep time: 40 min
Total time: 140 min
Ingredients: 1 medium butternut squash (3 pounds); 3 tablespoons safflower or other neutral-flavored oil; Kosher salt and freshly ground pepper; 0.75 cup thinly sliced shallots (3 medium); 3 cloves garlic, smashed and peeled; 2 tablespoons minced ginger (from a 2-inch piece); 0.75 teaspoon ground coriander; 4 cups low-sodium vegetable broth; 0.5 cup coconut milk, plus more for serving; 1 tablespoon fresh lime juice (from ½ lime)

Butternut Squash Soup with Coconut Milk and Ginger

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Riley Wofford

Updated on August 5, 2019

vegan butternut squash soup topped with seeds — Photo: Bryan Gardner

Prep Time:

40 mins

Total Time:

2 hrs 20 mins

Yield:

Serves 6 to 8; Makes about 8 cups

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Ingredients

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
¾ cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
¾ teaspoon ground coriander
4 cups low-sodium vegetable broth
½ cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from ½ 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.