Equipment
Ingredients
Squash Preparation
- 900 g butternut squash, peeled, seeded, and cubed
- 15 ml olive oil
- 3 g kosher salt
Soup Base
- 15 ml coconut oil, melted
- 150 g yellow onion, chopped
- 15 g garlic, minced
- 20 g fresh ginger, peeled and grated
- 700 ml vegetable broth, low sodium
- 400 ml full-fat coconut milk
- 15 ml maple syrup
- 1 g ground nutmeg
Garnish
- 30 g pumpkin seeds, toasted
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 454 kcal
- Protein
- 8 g
- Carbohydrates
- 40 g
- Fat
- 33 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 848 mg
- Saturated Fat
- 23 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1220 mg
- Calcium
- 157 mg
- Iron
- 5.9 mg
- Magnesium
- 177 mg
- Phosphorus
- 288 mg
- Zinc
- 1.7 mg
- Vitamin A
- 1230 mcg
- Vitamin C
- 54 mg
- Vitamin E
- 4.0 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.15 mg
- Niacin
- 4.0 mg
- Folate
- 89 mcg
- Water
- 482 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
Chop the butternut squash into 2.5cm cubes using a chef's knife and cutting board, discarding the seeds and skin.
Toss the squash cubes with olive oil and half of the kosher salt directly on the prepared baking sheet until evenly coated.
Roast the squash in the preheated oven for 30 minutes, or until deeply tender and caramelized at the edges.
Sauté the chopped yellow onion in coconut oil in a large pot over medium heat until translucent and softened, about 5 minutes.
Stir the minced garlic and grated ginger into the pot, cooking for 1 minute until highly fragrant.
Add the roasted butternut squash, vegetable broth, and coconut milk to the pot, stirring to combine.
Simmer the mixture gently for 10 minutes to allow the flavors to meld together.
Puree the soup using an immersion blender directly in the pot until completely smooth and velvety.
Season the blended soup with maple syrup, ground nutmeg, and the remaining salt, stirring well.
Serve the soup hot, ladled into bowls and garnished with toasted pumpkin seeds and fresh cilantro.
Chef's Notes
- Roasting the butternut squash rather than boiling it is crucial; it concentrates the natural sugars and adds significant depth of flavor through caramelization.
- To easily peel fresh ginger without wasting the flesh, use the edge of a standard spoon to scrape off the skin. It navigates the fibrous bumps much better than a vegetable peeler.
- Reserve a small spoonful of the thick coconut cream from the top of the can before adding it to the soup. You can use this to create an elegant white swirl on top of each bowl for a professional presentation.
- The maple syrup is technically optional but highly recommended. It acts as a bridge between the earthy squash and the sharp, spicy ginger, rounding out the flavor profile.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze without garnishes. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently. Do not boil vigorously to prevent coconut milk separation.
Troubleshooting
Soup is too thick and heavy
Cause: Squash size varies naturally and may have absorbed more liquid during cooking
Fix: Whisk in extra vegetable broth or hot water 50ml at a time until desired consistency is reached
Prevention: Weigh the butternut squash accurately after peeling and seeding
Coconut milk separated or curdled
Cause: The soup was boiled too vigorously after the coconut milk was added
Fix: Vigorously re-blend the soup with an immersion blender off the heat
Prevention: Keep the heat at a gentle simmer once coconut milk is in the pot
Cultural Context
Butternut squash is a winter squash variety native to the Americas, historically cultivated by Indigenous peoples long before European colonization. The incorporation of coconut milk and fresh ginger introduces Southeast Asian flavor profiles, showcasing the melting pot of modern American culinary traditions. This fusion creates a comforting, globally-inspired dish that has become a familiar staple of American autumnal dining.
