I recommend a serrated peeler for getting the tough skin off the butternut squash. Or buy pre-peeled and cubed squash at the store! The alluring taste of this soup will make your guests think you worked all day on it.
Makes 8 cups
Water-sauté the aromatics in ¼ cup water until the onion is transparent, about 5 minutes. (Add more water if you need to.)
- 1½ cups diced yellow onion
- 1 Tablespoon chopped fresh ginger
Add the next ingredients, increase the heat to high and bring to a boil.
- 1½ pounds butternut squash, cut into 1-inch cubes (about 5 cups)
- 4 cups broth
- 1 cinnamon stick
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
Decrease the heat to low and stir in the coconut milk. Cover and simmer until the squash is tender, about 20 minutes.
- 1 (13.5-ounce) can coconut milk (regular makes the soup creamier, but light works well, too)
Remove the cinnamon stick. Stir these in. Remove from heat.
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon maple syrup or agave nectar
- 1 teaspoon salt
Use an immersion blender to create a very smooth soup, adding additional broth or water for a thinner consistency if you like. Or you can use a regular blender after the soup has cooled a bit. Cook over low heat just until heated through.
Ideas for garnishes
- Fresh chopped parsley, finely chopped red pepper, toasted bread slices or cubes, toasted sunflower or pumpkin seeds, additional full-fat coconut milk for drizzle
Timing: Hands-on time 30 minutes, total time 45 minutes
Nutritional information per serving (based on 5 servings, using full-fat coconut milk):
194 calories, 11g fat, 10g sat. fat, 21g carbs, 31mg sodium, 3g fiber, 3g protein