Rating: 4.29 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.

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  • Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

Nutrition Facts

403 calories; protein 6.1g; carbohydrates 47.8g; fat 25.2g; sodium 523.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
02/07/2019
It turned out amazing! I'll be making this one again! Read More

Most helpful critical review

Rating: 3 stars
10/21/2019
I think next time I make this, I will try it before adding the coconut milk. I don't know if coconut milk is supposed to be slightly lumpy, but it changed the appearance of the soup which put me off. It tasted good though. I used just a little ginger like someone else said and a splash of lemon juice. Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/20/2019
I think next time I make this, I will try it before adding the coconut milk. I don't know if coconut milk is supposed to be slightly lumpy, but it changed the appearance of the soup which put me off. It tasted good though. I used just a little ginger like someone else said and a splash of lemon juice. Read More
(2)
Rating: 4 stars
12/03/2018
Very smooth and creamy. I used slightly less ginger root because I've used too much ginger before. Love the coconut milk. This is a make again. Read More
Rating: 5 stars
02/07/2019
It turned out amazing! I'll be making this one again! Read More
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Rating: 4 stars
10/22/2020
Delicious! Served with a couple drops of truffle oil and it took the soup to next level! Thank you for sharing it. Read More
Rating: 5 stars
11/27/2020
I loved this soup! The ginger, coconut and the lemon juice really make it punchy and bright, while the butternut, carrot and apple are such classic flavours together. I only had coconut cream on hand (not milk) and used half a can with creamy results. I also added garlic and a few spices - thyme, sage, and cayenne. Will be making this soup regularly! Read More