Equipment
Ingredients
Squash Preparation
- 900 g butternut squash, peeled, seeded, and cubed
- 15 ml olive oil
- 3 g kosher salt
Soup Base
- 15 ml coconut oil, melted
- 150 g yellow onion, chopped
- 15 g garlic, minced
- 20 g fresh ginger, peeled and grated
- 700 ml vegetable broth, low sodium
- 400 ml full-fat coconut milk
- 15 ml maple syrup
- 1 g ground nutmeg
Garnish
- 30 g pumpkin seeds, toasted
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
Chop the butternut squash into 2.5cm cubes using a chef's knife and cutting board, discarding the seeds and skin.
Toss the squash cubes with olive oil and half of the kosher salt directly on the prepared baking sheet until evenly coated.
Roast the squash in the preheated oven for 30 minutes, or until deeply tender and caramelized at the edges.
Sauté the chopped yellow onion in coconut oil in a large pot over medium heat until translucent and softened, about 5 minutes.
Stir the minced garlic and grated ginger into the pot, cooking for 1 minute until highly fragrant.
Add the roasted butternut squash, vegetable broth, and coconut milk to the pot, stirring to combine.
Simmer the mixture gently for 10 minutes to allow the flavors to meld together.
Puree the soup using an immersion blender directly in the pot until completely smooth and velvety.
Season the blended soup with maple syrup, ground nutmeg, and the remaining salt, stirring well.
Serve the soup hot, ladled into bowls and garnished with toasted pumpkin seeds and fresh cilantro.
Chef's Notes
- Roasting the butternut squash rather than boiling it is crucial; it concentrates the natural sugars and adds significant depth of flavor through caramelization.
- To easily peel fresh ginger without wasting the flesh, use the edge of a standard spoon to scrape off the skin. It navigates the fibrous bumps much better than a vegetable peeler.
- Reserve a small spoonful of the thick coconut cream from the top of the can before adding it to the soup. You can use this to create an elegant white swirl on top of each bowl for a professional presentation.
- The maple syrup is technically optional but highly recommended. It acts as a bridge between the earthy squash and the sharp, spicy ginger, rounding out the flavor profile.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze without garnishes. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently. Do not boil vigorously to prevent coconut milk separation.
