Equipment
Ingredients
Produce
- 900 g butternut squash, peeled, seeded, and cubed
- 1 yellow onion, chopped
- 3 garlic, minced
- 30 g fresh ginger, peeled and freshly grated
Pantry & Liquids
- 30 ml olive oil
- 900 ml vegetable broth
- 120 ml canned coconut milk, full fat, well shaken
Seasonings
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 1 g ground nutmeg
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Toss the cubed butternut squash with 15ml of olive oil and a pinch of salt. Spread evenly on the baking sheet and roast for 30 minutes, or until fork-tender and caramelized at the edges.
In the Dutch oven, heat the remaining 15ml of olive oil over medium heat. Add the chopped onion and saute until translucent and soft, about 5 minutes.
Add the minced garlic and grated ginger to the onions. Stir continuously and cook until highly fragrant, about 1 minute. Be careful not to let the garlic brown.
Transfer the roasted butternut squash to the Dutch oven. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. If using a countertop blender, blend in batches and return to the pot.
Stir in the coconut milk, remaining salt, black pepper, and nutmeg. Taste and adjust seasoning if necessary. Ladle into bowls and serve warm.
Chef's Notes
- Roasting the squash instead of boiling it is crucial; dry heat evaporates excess water and triggers the Maillard reaction, concentrating the natural sugars and adding immense depth.
- To peel ginger easily and minimize waste, scrape the edge of a standard metal spoon against the skin to navigate its knobby surface.
- For the absolute smoothest texture, blend the soup for at least 60 to 90 seconds longer than you think is necessary. A high-speed countertop blender will yield a creamier result than an immersion blender.
- If you want an extra layer of flavor, garnish the finished bowls with toasted pumpkin seeds (pepitas) or a light drizzle of chili oil.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if too thick.
