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Butternut Squash Soup With Ginger

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Butternut Squash Soup With Ginger

This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk.

Pro tip: Freeze individual portions for quick meals any time.

4.65 from 14 votes
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Butternut Squash Soup With Ginger


Prep Time 0 mins
Cook Time 0 mins
Total Time 0 mins
Servings 12 servings, 1 cup each
Calories 113 kcal

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 thin slice of fresh ginger, peeled, grated
  • 10 cups cubed butternut squash (about 3½ lbs.)
  • 1 tsp. sea salt
  • 2 tsp. yellow curry powder
  • 6 cups low-sodium organic vegetable broth
  • 1 cup coconut milk

Instructions

  1. Heat oil in large saucepan over medium heat.
  2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
  3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
  4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
  5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
  6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.

Recipe Notes

Tip: Hot liquids expand during the blending process, so blend in small batches to prevent overflowing.

Portion Fix Containers
1½ Green
½ Blue

2B Mindset Plate It!
Enjoy as an FFC as part of lunch.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.