Craving something warm on a cold night? Look no further than this delicious and hearty butternut squash soup recipe that is sure to tantalize your taste buds.
Comfort food doesn’t always have to be unhealthy – this vegan dish features earthy flavors of roasted butternut squash combined with the sweetness of dates, ginger, and coconut milk, which makes it just as decadent as it is nourishing.
Perfect for the any season and it is the ideal accompaniment to any cozy evening meal. Enjoy knowing you can indulge in nutritious goodness while still savoring a flavorful treat! Your family is going to love it, and your friends will be asking you for the recipe! This soup is a winner at potlucks!!
Butternut Squash With Sweet Ginger Ingredient List
- 1 medium butternut squash or 1.5 smaller ones, approx. 3 pounds
- 3 tablespoons of avocado oil, or other neutral flavored oil
- ½ teaspoon paprika
- Sea salt and freshly ground pepper
- ¾ cup chopped onion
- 3 cloves garlic, peeled
- 2 tablespoons of minced ginger, use a 2 inch piece
- 3 dates, chopped
- ¾ teaspoon ground coriander
- 4 cups of low-sodium vegetable broth
- ½ cup coconut milk, plus more for serving
- 1 tablespoon fresh lime juice from ½ a lime
- Optional: Fresh herbs for topping
- Preheat the oven to 400 degrees.
- Cut your squash lengthwise in half.
- Scoop out the seeds and set them aside, if desired.
See below for roasting instructions to make yummy roasted butternut squash seeds!
- Drizzle each side of butternut squash with 1 tablespoon of oil.
- Season each half with sea salt, pepper and paprika
- Line a baking sheet with foil, and place the butternut squash halves on it.
- Roast until squash is very tender, about 50 to 55 minutes. Covering it with foil, optional, will roast it a little bit faster.
- Once done, let the squash cool slightly
- In a large frying pan or Dutch oven, heat the remaining 2 tablespoons of oil over medium heat.
- Add the garlic and onions, and season with pepper
- Cook until onions are translucent and soft, about 6-8 minutes
- Add the ginger, dates and coriander and cook until fragrant, about 2 minutes
- Stir in the low sodium vegetable broth, and 1 cup of water
- Scoop the roasted butternut squash and add it to the pot.
- Bring soup to a boil, then reduce the heat to low, simmer and cover.
- Stir a few times during a 30-minute duration
- Puree batches of the soup in a blender until velvety smooth, or, use an immersion blender right in the pot on the whole batch.
- Return the puree into the pot and add the coconut milk.
- Stir it in completely while on medium heat for about 5 minutes or until the soup is warmed through.
- Remove from heat, and stir in the fresh lime juice
- Serve with drizzled coconut milk on top if desired and roasted butternut squash seeds (optional, recipe below), and fresh herbs of your choice (optional.) Choose fresh herbs like rosemary, dill or thyme or add some fresh sprouts on top.
- If there are any leftovers, they can be stored in an air-tight container for up to a week
Don’t throw out your seeds!
While your oven is already on, let’s roast the seeds at the same time!
If you would like a savory, crunchy, high-protein topping for your soup, roasting the seeds is easy!
Directions for roasting butternut squash seeds
- Preheat the oven to 400 degrees
- To help separate the seeds from the pulp, place the seeds in a warm bowl of water to ease the process.
- Fill up the pot with new, filtered water and boil the seeds for about 10 minutes.
- Drain and pat dry
- Use a rimmed baking sheet and spread a thin layer of mild-tasting oil.
- Spread the seeds out evenly on the pan and drizzle with oil.
- Season with sea salt, pepper, and garlic powder (optional).
- Roast for 18–20 minutes, stir once during that period, and you will have crispy and tasty seeds for snacking or topping your soup!
Butternut squash soup toppings
Croutons are a classic soup topping that can add a bit of crunch to your bowl of soup. They can be made from a variety of different breads, but are typically made from white or wheat bread.
To make your own croutons, simply cut the bread into small cubes, toss with a bit of olive oil, and season with salt and pepper. Then, bake in a preheated oven until golden brown.
- shredded cheese
Shredded cheese is another classic soup topping that can add a bit of creaminess and flavor to your bowl of soup. Cheddar cheese is a popular choice for soups, but you can really use any type of cheese that you like. Simply sprinkle the shredded cheese on top of your soup and let it melt in.
- diced avocado
Diced avocado is a great way to add some healthy fats and creaminess to your bowl of soup. Avocado is also a good source of vitamins and minerals, such as potassium and vitamin C. Simply dice up an avocado and add it to your soup just before serving.
- sour cream
Sour cream is another topping that can add creaminess and flavor to your bowl of soup.
It is also a good source of protein and calcium. Simply dollop a spoonful or two of sour cream on top of your soup just before serving.
- green onions
Green onions are a great way to add a bit of sweetness and crunch to your bowl of soup.
They are also a good source of vitamins A and C. Simply dice up a few green onions and sprinkle them on top of your soup just before serving.
- Fresh herbs of choice
Most fresh herbs pair well with butternut squash soup. We recommend rosemary, thyme, or dill.
What should I serve with butternut squash soup?
- Arugula salad
Arugula is a type of leafy green vegetable that has a slightly peppery flavor. It pairs well with butternut squash soup, as it can help cut through the sweetness of the soup.
Additionally, arugula is a good source of vitamins A and C, as well as iron and calcium.
- Crusty bread
Crusty bread is a great way to soak up the delicious flavors of butternut squash soup. Bread also provides a good source of carbohydrates, which can help boost your energy levels.
- Sauteed Brussels sprouts
Sauteed Brussels sprouts are a great way to add some extra vegetables to your meal. They pair well with butternut squash soup as they have a similar sweetness.
Additionally, sauteed Brussels sprouts brings out their natural nutty flavor, which goes well with the other flavors in the soup.
- Grilled chicken
Grilled chicken is a great way to add some protein to your meal. It pairs well with butternut squash soup, as the grilled flavor complements the sweetness of the soup.
Additionally, chicken is a good source of protein, which can help to keep you feeling full and satisfied after your meal.
- Freshly grated parmesan cheese
Parmesan cheese is a type of hard cheese that has a sharp, salty flavor. It pairs well with butternut squash soup, as it can help balance out the sweetness of the soup.
Additionally, Parmesan cheese is a good source of calcium and protein.
We hope you enjoy your butternut squash soup with sweet ginger and make if often for the ones you love!
More from thewellthieone.com
The links used on thewellthieone.com are affiliate links, which may provide a small commission. This does not increase the price of the goods for the consumer whatsoever. What it does is ensure that useful content like this can continue to be produced. Thank-you for enjoying our content and allowing us to continue to provide more.