This butternut squash soup has a fair amount of ginger which makes it deliciously spicy, and the coconut milk adds creaminess like you can’t believe 😍 Enjoy it hot (because we definitely need a delicious soup to warm us from the insides as it gets colder!).
Do you have a favorite soup? Comment below! And what do you like to eat with it?
Here are my favorites:
Recently I had courgette soup, which was amazing!
For added yumminess(and protein – yes, I see you you protein worriers) sprinkle pumpkin seeds or roasted almonds on top of the soup before serving 😀
Enjoy! Leave a rating and comment below to let me know your thoughts of my butternut squash and coconut milk soup.
If you like this recipe, here are more soup recipes that you can try!
1TablespoonGinger powderOr fresh ginger for the purists!
Dice the onions.
Peel and chop your butternut into small pieces. Even when I buy pre-chopped butternut squash I tend to cut them smaller so they’ll cook faster.
Add all the ingredients to a large pot and bring to the boil, then lower the temperature and simmer for about 15 minutes with the lid on until the butternut is soft (maybe more depending how large you cut your butternut pieces)
Blend the mixer till smooth. I use our stick blender which makes it sooo quick and easy!
Stir in the coconut milk.
Serve hot or cold with slices of sourdough bread (or other bread if you aren’t lucky enough to have sourdough)
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