This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk.
Pro tip: Freeze individual portions for quick meals any time.
Butternut Squash Soup With Ginger
- 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
Heat oil in large saucepan over medium heat.
Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.
Tip: Hot liquids expand during the blending process, so blend in small batches to prevent overflowing.
Body Beast Portions
Portion Fix Containers
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.