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Butternut squash soup with coconut and ginger



  • 5 pound butternut squash
  • 6 tablespoon unsalted butter
  • 1 tablespoon medium onion, finely chopped
  • 2 tablespoon shallots, finely chopped
  • 3 tablespoon ginger, finely minced
  • 6 cup vegetable stock
  • 1 cup unsweetened coconut milk
  • Preparation

    Baking Directions:

    To prepare the squash, take butter to room temperature.

    Preheat the oven to 350 degrees.

    Cut the squash in half lengthwise.

    Remove the seeds.

    On a baking sheet, place the squash cut side up.

    Rub inside of each half squash with 1 tablespoon of butter.

    Season with salt and pepper.

    Roast the squash uncovered about 1 hour or until tender.

    Remove from oven and scoop out cooked squash.

    In a large soup pot over medium-high heat, melt remaining 4 tablespoons of butter.

    Add the onion, shallots, ginger and cook until onions are wilted.

    Add the cooked squash, coconut milk and vegetable stock.

    Reduce heat to low and simmer for 20 minutes.

    With an immersion stick, puree soup until smooth.

    Or, in small batches add mixture to blender and blend until smooth.

    Add salt and pepper to taste.

    Ladle into soup bowls and garnish with toasted coconut.