Creamy Ginger Butternut Squash Soup
Soups Stews

Creamy Ginger Butternut Squash Soup

  • 10m

    prep time

  • 25m

    Cook Time

  • 9





  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon Garlic
  • 1 medium butternut squash, (about 2 1/2 pounds) peeled and diced
  • 1 can (13.66 ounces) unsweetened coconut milk, such as Thai Kitchen®
  • 2 cups vegetable stock Substitutions available
    • chicken stock
  • 2 tablespoons Ginger
  • 1 teaspoon salt

Nutrition information

Nutrition information coming soon.


  • Heat oil in medium saucepan on medium heat. Add onions; cook and stir 5 minutes until softened. Stir in Garlic Paste, cook 1 minute.

  • Add butternut squash, coconut milk, stock, Ginger Paste and salt. Bring to boil. Reduce heat to low; simmer about 15 minutes until squash is fork tender.

  • Carefully transfer mixture to blender container. (Or use an immersion blender in saucepan.) Cover. Puree until smooth and creamy. Garnish with roasted pepitas and chopped cilantro, if desired.