Butternut Squash Soup With Coconut Milk And Ginger Food

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BUTTERNUT SQUASH, SHALLOT AND COCONUT MILK SOUP



Butternut Squash, Shallot and Coconut Milk Soup image

Balance the sweet notes of this butternut squash and coconut milk soup with cayenne, ginger and a bit of fresh cilantro.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

2 tablespoons coconut oil
1/2 cup chopped shallot
1/2 cup chopped scallion, white and greens parts kept separate
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup coconut milk, plus more, for drizzling (optional)
Chopped fresh cilantro, for serving

Steps:

  • Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
  • Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.

EASY ROASTED BUTTERNUT SQUASH SOUP WITH GINGER & COCONUT MILK



Easy Roasted Butternut Squash Soup with Ginger & Coconut Milk image

A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 15

1 medium (approximately 2 1/2 pound butternut squash, rinsed, halved and seeded)
2 teaspoons + 1 tablespoon olive oil (divided)
1/2 medium yellow onion (diced (about 1 cup))
1 1/2 - 2 cups low-sodium vegetable broth
1 tablespoon minced fresh ginger (about 1 thumb-sized piece)
1/2 teaspoon kosher salt or sea salt + more to taste
1/4 teaspoon ground white pepper + more to taste*
2 teaspoons pure maple syrup
1 15-ounce can full-fat coconut milk (lite works too; the soup will just be a bit thinner/less rich overall)
Pepitas
Roasted butternut squash seeds that you scooped out
Croutons
Parsley
Coconut milk
Dash of smoked paprika

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
  • Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
  • Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
  • Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
  • Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
  • Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.

Nutrition Facts : ServingSize 1 /4 of recipe - about 1 1/2 cups per serving, Calories 367 kcal, Sugar 10 g, Sodium 392 mg, Fat 25 g, SaturatedFat 16 g, Carbohydrate 38 g, Fiber 6 g, Protein 3 g

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND CURRY



Butternut Squash Soup With Coconut Milk and Curry image

Make and share this Butternut Squash Soup With Coconut Milk and Curry recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 small onion, diced (1/2 cup)
1 clove garlic, minced
olive oil
1 1/2 cups water or 1 1/2 cups vegetable broth
2 cups butternut squash, baked until soft and scooped out of the skin
1 teaspoon curry powder
1/2 teaspoon powdered ginger
1 dash cinnamon
1/2 cup coconut milk (or more to taste)
salt and pepper

Steps:

  • In a medium sized pot over medium heat, add a glug of olive oil.
  • Add the onions and garlic andcook, stirring every so often until they are translucent.
  • Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.
  • Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.
  • Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

Nutrition Facts : Calories 269.4, Fat 13.6, SaturatedFat 11.7, Sodium 53, Carbohydrate 37, Fiber 6, Sugar 9.5, Protein 5.8

VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK



Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk image

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.

Provided by kochbiene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 57m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small onion, chopped
1 (1 1/2 inch) piece fresh ginger root, minced
1 butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 carrot, chopped
1 apple - peeled, cored, and chopped
4 cups vegetable broth
1 (14 ounce) can coconut milk
salt and freshly ground pepper to taste
1 small lemon, juiced
1 teaspoon maple syrup, or to taste

Steps:

  • 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.
  • 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 : Calories 403.3 calories, Carbohydrate 47.8 g, Fat 25.2 g, Fiber 9.4 g, Protein 6.1 g, SaturatedFat 19.2 g, Sodium 523.8 mg, Sugar 14 g

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER



Butternut Squash Soup with Coconut Milk and Ginger image

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h20m

Yield Serves 6 to 8; Makes about 8 cups

Number Of Ingredients 10

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)

Steps:

  • Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
  • In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
  • Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

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