Ginger and Butternut Squash Soup Recipe

As the leaves turn golden and the air gets crisper, there’s something heartwarming about gathering your loved ones around a table set with comforting seasonal dishes. Our Ginger and Butternut Squash Soup is the perfect centerpiece for such occasions. With its velvety texture and warming flavors, this soup is a beautiful blend of sweet butternut squash and the zingy freshness of ginger, making it a must-try for any family meal or intimate gathering.

Ingredients

• • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• • 1 large onion, chopped
• • 2 cloves garlic, minced
• • 1 tablespoon fresh ginger, grated
• • 4 cups vegetable broth
• • 1 cup coconut milk
• • 2 tablespoons olive oil
• • Salt and pepper to taste
• • Fresh cilantro and thinly sliced ginger for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
2. Add the grated ginger and cook for another 2 minutes until the ginger is aromatic.
3. Stir in the cubed butternut squash, coating it well with the aromatics. Season with salt and pepper to taste.
4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer and cook until the butternut squash is tender, about 20 minutes.
5. Once the squash is soft, blend the soup until smooth using an immersion blender or by working in batches in a standard blender. Be careful with the hot liquid.
6. Return the blended soup to the pot. Stir in the coconut milk and heat until warmed through. Taste and adjust seasoning if necessary.
7. Ladle the soup into bowls, garnishing each with fresh cilantro and thin slices of ginger. Serve hot.

Helpful Tips

• • For a richer flavor, roast the butternut squash cubes in the oven with a drizzle of olive oil before adding them to the pot.
• • If you cannot find fresh ginger, ground ginger works as a substitute, though fresh will provide a brighter flavor.
• • Make it extra special by serving with a dollop of Greek yogurt or a swirl of sour cream.

Storage Instructions

Store any leftover Ginger and Butternut Squash Soup in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if necessary to reach your desired consistency.

Pairings

This soup pairs beautifully with a crusty loaf of artisan bread or a simple side salad with a light vinaigrette. For a beverage, consider serving it with a citrusy herbal tea or a crisp, chilled white wine.

We can’t wait to see your stunning creations! Share your Ginger and Butternut Squash Soup using #ZynahzRecipes or tag us on Instagram. Your feedback means the world to us, so don’t forget to leave a comment on our website at www.zynahz.com. Stay updated with our latest recipes and inspirations by subscribing to our newsletter and following Zynahz on social media. Happy cooking!