Roasted Squash and Ginger Soup

Name: Roasted Squash and Ginger Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 large butternut squash (peeled, seeded, and cubed); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 medium onion (chopped); 2 tablespoons grated fresh ginger; 3 cloves garlic (minced); 4 cups vegetable broth; 1 cup coconut milk; 1 tablespoon lime juice

65 min 6 servings Easy

All Recipes

Roasted Squash and Ginger Soup

A comforting, velvety soup featuring roasted squash and ginger, perfect for a cozy evening.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Easy

Roasted Squash and Ginger Soup is a delightful dish that combines the natural sweetness of squash with the warm, spicy notes of ginger. This soup is perfect for those chilly days when you need a comforting bowl of goodness to warm you up from the inside out. The roasting process enhances the squash's flavour, bringing out its rich, caramelized notes, while the ginger adds a zesty kick. This combination creates a harmonious blend that’s both satisfying and nutritious. Whether you’re looking for a light lunch or a starter for your dinner, this soup is sure to impress.

Ingredients

Servings

For the Roasted Squash

For the Soup

Instructions

Preheat Oven

Preheat your oven to 400°F (200°C).

Pro tip: Ensure your oven rack is in the middle position for even roasting.

Prepare Squash

In a large bowl, toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

Pro tip: Lining the baking sheet with parchment paper can prevent sticking.

Roast Squash

Roast the squash in the preheated oven for 30-35 minutes, or until tender and slightly caramelized.

Pro tip: Stir halfway through for even roasting.

Cook Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, ginger, and garlic, sautéing until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Add Squash and Broth

Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.

Pro tip: Scrape any caramelized bits from the baking sheet into the pot for extra flavour.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a countertop blender.

Pro tip: Be cautious of hot splashes when blending.

Finish the Soup

Stir in the coconut milk and lime juice, heating through. Season with additional salt and pepper to taste.

Pro tip: Adjust the consistency with more broth if desired.

Serve

Ladle the soup into bowls and garnish with fresh cilantro or parsley.

Pro tip: Add a drizzle of coconut milk on top for a decorative touch.

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Tips & Tricks

<ul><li>Choose a ripe squash with a firm skin for the best flavour.</li><li>Roast the squash until it is slightly caramelized for a deeper taste.</li><li>Blend the soup until smooth for a creamy texture.</li><li>Garnish with fresh herbs like cilantro or parsley for added freshness.</li></ul>

Serving Suggestions

Serve this Roasted Squash and Ginger Soup with a side of crusty bread or a light salad for a complete meal. Pair it with a glass of crisp white wine to complement its flavours. This soup can be made ahead of time and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much. You can also freeze it for up to three months in an airtight container, making it a convenient option for busy weeknights.