Two tablespoons of fresh ginger take this from cozy to genuinely zingy. It’s the version I make when I want the soup to actually wake me up a little.
A Little Kitchen Note From Me
Butternut squash soup with coconut milk and ginger is my go to recipe when anyone in the house starts sniffling. It’s a popular choice when you’re feeling under the weather, though it isn’t a medical remedy, just a comforting, warming bowl of food. Whatever the reason, the kitchen will smell incredible and the soup itself is sharp enough to wake you up. Two tablespoons of ginger is exactly what you need.
Butternut Squash Soup with Coconut Milk and Ginger
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4
Ingredients
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 5 cups butternut squash, cubed
• 3 cups vegetable broth
• 1 cup coconut milk
• ½ teaspoon salt
• 1 tablespoon lime juice
Instructions
1. Heat the oil and cook the onion for 4 to 5 minutes, until soft.
2. Stir in the garlic and ginger, and cook for 1 minute, until fragrant.
3. Add the squash and broth. Simmer for 15 minutes, until tender.
4. Stir in the coconut milk and salt. Simmer for 2 minutes.
5. Blend until smooth, then stir in the lime juice. Serve with an extra pinch of grated ginger.
Nutrition Facts
These values are estimated per serving and may vary slightly depending on exact ingredients used.
| Nutrient | Amount per Serving |
| Calories | 210 kcal |
| Total Fat | 14 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Protein | 3 g |
| Vitamin A | 350% DV |
| Vitamin C | 45% DV |
Easy Substitutions
• Fresh ginger swap for 1 teaspoon ground ginger, though the flavor will be milder
• Coconut milk swap for light coconut milk to cut calories
• Vegetable broth –wap for chicken broth if you don’t need it vegetarian
• Lime juice swap for lemon juice in the same amount
How to Store and Reheat
• Fridge Store in an airtight container for up to 4 days
• Freezer Freeze in portions for up to 3 months; thaw overnight before reheating
• Reheating Warm gently on the stovetop over medium-low heat, or microwave in 1-minute bursts
• After freezing, coconut milk can separate slightly once thawed. A quick whisk brings it back together
Frequently Asked Questions
Q.1 Can I use less ginger?
Yes, start with 1 tablespoon and add more to taste.
Q.2 Fresh or ground ginger?
Fresh is best here. It gives a sharper, brighter heat than ground ginger.
Q.3 What garnish works well?
Coriander, a coconut milk drizzle, or thin ginger matchsticks.
Q.4 Will the ginger flavor get stronger overnight?
It mellows slightly but stays noticeable the next day.
Q.5 Is this good when I’m feeling under the weather?
Many people reach for it then. It’s comforting, warming food, though not a medical remedy.
More Butternut Squash Soup with Coconut Milk to Try
• Classic Easy Butternut Squash Soup with Coconut Milk
• Curried Butternut Squash Soup with Coconut Milk
Final Thoughts
Butternut squash soup with coconut milk and ginger is warming, sharp, and genuinely comforting on a cold day. Keep the ingredients on hand for whenever you need a bowl that fights back a little.
