Butternut Squash Soup with Ginger, Coconut & Lime

A bowl of creamy butternut squash soup garnished with roasted squash cubes, seeds, herbs, and a drizzle of oil, sits on a wooden surface beside a whole butternut squash.

5 from 1 vote

Butternut Squash Soup with Ginger, Coconut & Lime

A cozy yet vibrant twist on classic butternut squash soup. Roasted squash, onions, carrots, and garlic are blended with creamy coconut and fresh ginger for a silky, flavorful base. Finished with chili oil, roasted seeds, and a touch of lime zest, this soup is equal parts comforting and refreshing — perfect for chilly fall days or as an elegant starter for holiday gatherings.

Prep Time10

Cook Time30

Total Time39

Course: dinner, lunch

Cuisine: American, fushion

Keyword: butternut sqaush, fall, soup

Servings: people

Ingredients

1 large Butternut squash peeled and cubed (plus seeds reserved for roasting)
1 Onion cubed in big pieces
2 large Carrots chopped
4 Garlic cloves whole
1 -2 cups Stock vegetable or chicken
1/2 cup Coconut cream
1 inch piece of fresh ginger peeled
Olive oil
Chili oil for garnish
Lime for garnish
Salt and pepper

Instructions

Roast the vegetables

Preheat oven to 400°F (200°C).
On a sheet tray, toss squash, onion, carrot, and garlic with olive oil, salt, and pepper.
Roast until tender and caramelized, about 30 minutes.

Roast the toppings

Toss squash seeds with olive oil, salt, and pepper, and roast until golden (about 15 minutes).
Optionally roast small diced squash cubes tossed in oil, salt and pepper until caramelized for garnish (about 20 minutes).

Blend the soup

Transfer roasted vegetables to a blender.
Add stock, coconut cream, and fresh ginger.
Blend until smooth, adjusting consistency with more stock if needed. Taste and adjust seasoning.

Plate & garnish

Ladle soup into bowls.
Garnish with a swirl of coconut cream, drizzle of chili oil, roasted seeds, roasted squash cubes, and fresh lime zest.

Nutrition