BUTTERNUT SQUASH, GINGER & COCONUT SOUP

BUTTERNUT SQUASH, GINGER & COCONUT SOUP

VELVETY BUTTERNUT SQUASH SOUP WITH GINGER, COCONUT MILK, CRISPY CROUTONS, AND CHILI OIL.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Serves: 4-6

INGREDIENTS

Produce

  • 1 large butternut squash, peeled, seeded, cubed
  • 1 large yellow onion, sliced
  • 2 carrots, peeled, sliced
  • 1½-2 tbsp fresh ginger, finely grated
  • 3 garlic cloves, smashed

Liquids

  • 1 L / 4 cups vegetable or chicken broth
  • 400 ml / 13.5 oz full-fat coconut milk

Aromatics & Seasoning

  • 2 bay leaves
  • Olive oil or butter
  • Kosher salt
  • Freshly cracked black pepper

Croutons

  • Day-old rustic bread, torn
  • Olive oil
  • Salt

To Finish

  • Chili oil

METHOD

  1. Heat olive oil or butter in a large pot over medium heat. Add onion and a pinch of salt. Sweat until soft and translucent.
  2. Add ginger, garlic, and carrots. Cook 2-3 minutes until fragrant.
  3. Add butternut squash, bay leaves, and broth. Bring to a boil, reduce to a simmer, cover, and cook 25-30 minutes until tender.
  4. Remove bay leaves and blend until completely smooth.
  5. Return to low heat, stir in coconut milk, season with salt and pepper, adjust texture if needed.

CROUTONS

Toss bread with olive oil and salt. Toast in a pan or oven at 190°C / 375°F until golden and crisp.

TO SERVE

Ladle into warm bowls. Top with croutons and finish with a drizzle of chili oil.

NOTES

  • Roasting the squash adds deeper caramelized flavor.
  • Keeps well and improves overnight.

By Laurent Dagenais

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