GOLDEN BUTTERNUT & GINGER SOUP
Golden Butternut & Ginger Soup is a warming, creamy dish that combines the natural sweetness of butternut squash with the zesty heat of fresh ginger. This nutrient-packed soup is rich in vitamins, antioxidants and anti-inflammatory properties, making it an excellent choice for a comforting yet healthy meal. The addition of coconut milk enhances the smooth texture, creating a luscious and satisfying consistency. Perfect for a light lunch, an appetiser or a hearty dinner, this soup is easy to prepare and full of flavour. Whether you’re looking for a cosy autumn dish or a refreshing springtime meal, this recipe is sure to please.
RECIPE CATEGORY
Soup / Stew, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, Asian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Autumn, Winter, Family Dinner, Comfort Food, Light Lunch, Thanksgiving, Christmas
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
The following are the ingredients which we need to prepare this golden butternut & ginger soup.
- 100g butternut squash, diced
- ½ tsp fresh ginger, minced
- 100ml vegetable broth
- 50ml coconut milk
- 1 clove garlic, minced
- Salt and pepper, to taste
Full Nutritional Information (Per Serving)
- Calories: 120 kcal
- Protein: 2g
- Carbohydrates: 14g
- Fats: 6g
- Fibre: 3g
- Sodium: 140mg
Preparation
- Sauté The Aromatics: Heat a saucepan over medium heat and sauté the garlic for 1-2 minutes until fragrant.
- Add Ginger And Squash: Stir in the minced ginger and diced butternut squash, cooking for 3 minutes to release their natural flavours.
- Pour In The Broth: Add the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes until the squash is soft.
- Blend Until Smooth: Use an immersion blender to purée the soup until silky. If using a standard blender, allow the soup to cool slightly before blending.
- Incorporate The Coconut Milk: Stir in the coconut milk and let it warm through for 2 minutes. Season with salt and pepper to taste.
- Serve And Enjoy: Pour into a serving bowl and garnish with fresh coriander, toasted seeds or a drizzle of coconut milk.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some tips to help you to prepare this golden butternut & ginger soup.
- Creamier Texture: Use more coconut milk for an ultra-smooth consistency.
- Deeper Flavour: Roast the butternut squash before adding it to the soup for a richer taste.
- Balanced Taste: A squeeze of fresh lime juice before serving enhances the flavours.
- Spice Boost: Add a pinch of cumin, cinnamon or smoked paprika for extra warmth.
- Extra Thickness: Blend in a handful of cooked lentils or a small boiled potato.
- Garnishing Ideas: Top with toasted pumpkin seeds, crushed nuts or fresh coriander.
- Serving Suggestion: Pair with warm naan, crusty bread or a side of quinoa for a complete meal.
VARIATIONS
- Spiced Version: Add a pinch of turmeric, curry powder or nutmeg for an extra layer of flavour.
- Protein Boost: Stir in cooked chickpeas, white beans or tofu for added protein.
- Nutty Flavour: Blend in a spoonful of cashew or almond butter for extra creaminess.
- Low-Carb Alternative: Replace butternut squash with roasted cauliflower for a lighter version.
- Extra Veggies: Mix in roasted carrots, sweet potatoes or bell peppers for added depth.
- Cheesy Twist: Sprinkle nutritional yeast for a subtle umami flavour.
- Crunchy Topping: Garnish with crispy roasted chickpeas or coconut flakes for texture contrast.
- Refreshing Summer Option: Serve chilled with a drizzle of coconut yoghurt for a cooling dish.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.
