This soup is a super simple recipe with just a few ingredients. The catch is waiting on the veg to roast, so I’ll either do this on a lazy-indoor-Sunday, or roast the veg ahead of time when I know I have an hour to kill at home, storing in the fridge until I’m ready for soup.
Butternut Squash Coconut Ginger Soup
1 large onion
3 small butternut squash
salt and pepper
thumb-size piece of ginger
1 cup coconut milk*
1 cup water
(optional) Scallions, shredded coconut and toasted butternut squash seeds to garnish
Top and tail the onion and place on a square of foil large enough to fully cover it. drizzle with olive oil, salt and pepper and close the foil around it.
Cut in half and peel the butternut squash and remove the seeds. Place on a baking sheet and drizzle with olive oil, salt and pepper.
Roast the onion and butternut squash at 200C for an hour or until a knife goes easily through the thickest areas.
Allow to cool and then place the squash and onion in a blender along with the ginger, coconut milk and water. Blend until smooth and creamy in texture.
Reheat in a saucepan until warm, add salt and pepper if necessary and garnish with chives, shredded coconut and toasted butternut squash seeds to serve.
Lovely paired with pesto-topped salmon.
*Not all coconut milk is whole30 approved so remember to read your labels, or make your own. I recently found 100% coconut milk at Cost U Less and that’s what I used for this.