Ginger, Coconut and Squash Soup Recipe | Autumn Soups

Name: Ginger, Coconut and Squash Soup Recipe | Autumn Soups
Ingredients: 1 x 1.5 kg (3 lb 5 oz) butternut squash (or other kind of pumpkin, such as hokkaido or delica), halved lengthways and deseeded; 3 shallots, peeled; 1 garlic bulb, halved lengthways; 2 tbsp melted coconut oil; 2 tbsp minced fresh root ginger; 1 x 400 ml (14 oz) tin coconut milk; 500 ml (2 cups) hot vegetable stock, or as needed; salt and freshly ground black pepper, to taste; fresh lime juice; fresh coriander leaves; seeds or savoury granola (see p.174 of There’s A Soup For That), to sprinkle

thehappyfoodie.co.uk

Roasting the butternut, shallots and garlic before blending adds a rich flavour to this ginger, coconut and squash soup.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

1 x 1.5 kg (3 lb 5 oz) butternut squash (or other kind of pumpkin, such as hokkaido or delica), halved lengthways and deseeded
3 shallots, peeled
1 garlic bulb, halved lengthways
2 tbsp melted coconut oil
2 tbsp minced fresh root ginger
1 x 400 ml (14 oz) tin coconut milk
500 ml (2 cups) hot vegetable stock, or as needed
salt and freshly ground black pepper, to taste
fresh lime juice
fresh coriander leaves
seeds or savoury granola (see p.174 of There’s A Soup For That), to sprinkle