Gingered Butternut Squash Soup

25 minutes to assemble
40-50 minutes to cook
Total time: 65-75 minutes
12 cups
Gingered Butternut Squash Soup
25 minutes to assemble
40-50 minutes to cook
Total time: 65-75 minutes
12 cups
This seasonal soup feeds a crowd.  A Taste of Thai Coconut Milk adds a creamy richness that perfectly balances the dynamic flavor of ginger. Make it dairy-free by using a butter substitute.
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Ingredients

  • 2 tablespoons butter or butter substitute
  • 1 large Spanish onion, roughly chopped
  • 2 tablespoons minced ginger
  • 2 tart apples, peeled, cored and chopped
  • 1 carrot, peeled and sliced
  • 1 stalk celery, chopped
  • 4 lbs butternut squash
  • 1-14 oz can vegetable or chicken broth
  • 2-13.5 oz cans Coconut Milk or Lite Coconut Milk
  • Optional: 2 teaspoons chicken bouillon paste* or cubes
  • 1 teaspoon salt
  • 1/4 cup dark brown sugar
  • Optional garnish: diced apple or sweetened coconut flakes *We use Better Than Bouillon (paste) in our recipes

Directions

  1. In a large pot, heat butter over medium heat. Add onion, ginger, apples, carrot and celery. Sauté until wilted and fragrant, about 20 minutes.
  2. Meanwhile, peel, seed and thinly slice butternut squash.
  3. Add butternut squash, broth, Coconut Milk, bouillon and salt. Mix together well. Bring to a boil. Reduce to a simmer and cover. Gently simmer for 40-50 minutes or until all the vegetables are very soft. Time depends on how thinly sliced the squash is.
  4. Stir in the brown sugar. Purée in blender, making sure cover has center hole open, to allow steam to escape. Return to pot and bring gently back to a simmer.
  5. Serve with diced apple or flaked coconut, if desired.

In This Recipe

A Taste of Thai Lite Coconut Milk
With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.
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