Butternut Squash Ginger Soup
Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.
Grated ginger goes in with the garlic for a minute before the stock, which keeps its heat without a raw edge. Simmer until the squash falls apart when pressed; underdone squash blends grainy. The coconut milk goes in after blending and is only warmed through, so it does not split. Lime juice at the end cuts the sweetness of the squash. A whole squash of about 1.3 kg gives roughly 1 kg once peeled and seeded, so buy a little more than the list says.
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Ingredients
for 6Ticks stay put if you leave and come back.
Method
6 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 3 days
- Freezer
- Up to 3 months
Cool the soup to room temperature, then divide into single-bowl freezer containers with a little headspace, or keep in a covered container in the fridge. Thaw in the fridge, or reheat straight from frozen in a pot over low heat with a splash of water, stirring until steaming hot. Whisk if it looks separated.
The numbers, if you want them.
Some ingredients have no usable nutrition data, so these figures are short rather than wrong. A blank is a gap, never a zero.
Estimated from USDA FoodData Central, for the recipe as written.
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