Go Back
–+ servings

Creamy Ginger Butternut Squash Soup

Servings: 8 people
Calories: 332kcal
Print Recipe

Equipment

  • large dutch oven (minimum 5.5 quart)

Ingredients

  • 1 butternut squash (4 pounds)
  • 1 white onion chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons ginger
  • 1 1/2 cups coconut milk
  • 2 cups chicken stock
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups half and half
  • 4 teaspoons salt
  • 1 teaspoon pepper

Instructions

  • Heat olive oil in a large dutch oven over medium-high heat and add onions, one tsp salt, and pepper. Cook until soft, about five minutes.
  • Add garlic, sage, and ginger and cook for another three minutes.
  • Add stock, coconut milk, squash, cinnamon, nutmeg, and the rest of the salt and stir. Bring to a boil then lower heat to medium, cover, and cook for thirty minutes, or until squash is fork-tender.
  • Either use a hand blender or pour soup into a blender and blend until smooth. Blend in half and half and serve.

Nutrition

Calories: 332kcal | Carbohydrates: 35g | Protein: 5.7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 22mg | Fiber: 6.3g | Sugar: 7.5g