Creamy Butternut Squash and Ginger Soup

Ingredients

• 1 large butternut squash (about 3 lb), peeled, seeded, and cubed
• 3 tbsp olive oil, divided
• 1 yellow onion, diced
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (13.5 oz) can coconut milk
• 1/4 tsp ground cinnamon
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp pepitas (pumpkin seeds), toasted, for garnish

Instructions

1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and a pinch of pepper, then spread it in a single layer on the baking sheet.
3. Roast for 30 to 35 minutes, flipping halfway through, until the squash is deeply golden at the edges and easily pierced with a fork.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large 4 to 5 quart pot over medium heat.
5. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft and translucent.
6. Stir in the ginger and garlic and cook for 1 minute until fragrant.
7. Add the roasted squash to the pot along with the vegetable broth and cinnamon, then bring to a simmer over medium heat and cook for 10 minutes to let the flavors combine.
8. Use an immersion blender to blend the soup directly in the pot until completely smooth, or carefully transfer it in batches to a stand blender (venting the lid to let steam escape).
9. Return the blended soup to the pot if using a stand blender, then stir in the coconut milk and remaining 1/2 teaspoon salt.
10. Warm the soup over low heat for 3 to 4 minutes, stirring, until heated through; do not let it boil.
11. Taste and adjust seasoning, ladle into bowls, and top with toasted pepitas before serving.

Tips

Why You'll Love This

• Naturally sweet, velvety texture with no dairy
• Warm ginger and cinnamon make it feel like fall in a bowl
• Simple ingredients that roast and simmer mostly hands-off

Nutrition

Nutrition values are estimated per serving based on the ingredients used.