10/25/2026
Roasted Butternut Squash Soup with Ginger + Coconut Milk - creamy, comforting, and perfect for a crisp fall day!
Ingredients:
1 large butternut squash, peeled and cubed
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 cups vegetable or chicken broth
1 cup full-fat coconut milk
½ tsp cinnamon
Salt + pepper to taste
Roast the squash at 400°F for 25 to 30 minutes until tender and lightly caramelized.
In a pot, sauté onion, garlic, and ginger in olive oil until soft. Add the roasted squash, broth, cinnamon, salt, and pepper. Simmer for 10 minutes, then blend until smooth.
Stir in the coconut milk and warm through.