Creamy Coconut Butternut Squash Soup

How to make it

1. 1

   Start by preparing the squash. Carefully peel the butternut squash, scoop out the seeds, and chop the flesh into 1 inch cubes.

2. 2

   Next, finely chop the yellow onion and grate the fresh ginger.

3. 3

   In a large pot, heat a splash of oil (if using) over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the grated ginger and cook for another minute until fragrant.

4. 4

   Add the cubed butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the squash is very tender.

5. 5

   Carefully pour the soup into a blender (or use an immersion blender) and blend until completely smooth and creamy. Stir in the full fat coconut milk. Heat gently until warmed through, adjusting seasoning with salt and pepper to your taste. Serve hot and enjoy!