Butternut Squash Soup with Coconut and Ginger

Name: Butternut Squash Soup with Coconut and Ginger
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 st butternut squash (peeled and diced); 1 st yellow onion (roughly chopped); 1 msk fresh ginger (grated); 4 dl coconut milk; 5 dl vegetable stock; 2 msk cooking oil; 1 tsk salt

A smooth, warming soup made with roasted butternut squash, coconut milk, and fresh ginger.

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LunchPrep: 20 minCook: 40 minEasy$ · Budget

Ingredients

4 servings

butternut squash (peeled and diced)1 pcs
yellow onion (roughly chopped)1 pcs
fresh ginger (grated)1 tbsp
coconut milk4 dl
vegetable stock5 dl
cooking oil2 tbsp
salt1 tsp

Steps

1Preheat the oven to 200°C (400°F). Toss the squash with oil and a little salt, and roast on a tray for about 30 minutes until soft.
2Sauté the onion and ginger in a pot until the onion is soft.
3Add the roasted squash, stock, and coconut milk. Simmer for 10 minutes.
4Blend the soup smooth with an immersion blender. Season with salt.
5Serve the soup hot, ideally with good bread.

Nutrition per serving: 310 kcal · P 5g · F 18g · K 32gAllergens: No known allergens

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