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Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup


1 medium-sized butternut squash, peeled, seeded, and diced

1 tbsp. balsamic vinegar

1 tbsp. olive oil

1 small onion, chopped

2 cloves garlic, minced

1 tbsp. fresh ginger, minced

1 tsp. ground turmeric

1 cup lite coconut milk

3 cups vegetable broth

juice of 1 lemon

1 tsp. fresh dill, chopped (for garnish)

salt and pepper to taste


Roast the Butternut Squash: Preheat the oven to 400°F. Place the butternut squash on a baking sheet, drizzle with balsamic vinegar, and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until

the squash is tender and slightly caramelized. Remove from the oven and set aside.

In a large soup pot, heat the olive oil over medium heat. Add the onion and cook for about 3-4 minutes until it becomes translucent. Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.

Sprinkle the ground turmeric over the onion mixture and stir until combined. Add the roasted butternut squash to the pot and mix well.

Pour in the lite coconut milk, and vegetable broth. Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.

Using a blender, puree the soup until it’s smooth and creamy. Enjoy!

Garnish with spring onion or dill.

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