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Butternut Squash Soup with Coconut Milk and Ginger

Recipe photo courtesy of Bryan Gardner

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Don't throw out those squash seeds! To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Boil 10 minutes. Drain well and pat dry. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Spread seeds on sheet and season with salt and pepper. Bake, stirring once, until crisp and golden, 18 to 20 minutes.

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  • MS12087005
    24 SEP, 2018
    Made this last night, glossed-over the "vegan" part because I don't jump on trends, but I love flavor-full butternut squash, coconut milk (in lieu of cream), the coriander and ginger take center stage. My advice, weigh the squash before leaving the store, you definitely need (3) pounds, and roast it for the full (55) minutes; the roasting imparts a deep, rustic flavor. I followed the recipe all the way to the timing of the cooled squash, and it came out perfectly. This will definitely be the first course for my Thanksgiving menu.
    Reply
    • bjvilla31
      30 NOV, 2018
      Thanks for the advice, I definitely want to try this recipe!

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