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Cooking Tips
- Roast the squash first to deepen its flavor before cooking the soup.
- Use low-sodium broth to control the saltiness.
- Blend the soup until very smooth for a silky texture.
Ingredients 0/13
Why This Dish Is So Satisfying
Step 1
Warm your oven to 400°F (200°C). Cut the squash in half and scoop out the seeds. Lay the halves cut-side down on a baking sheet and roast them for about 40 minutes, or until the flesh is tender but not falling apart. Once done, set them aside to cool a bit.
Step 2
While the squash is roasting, warm some olive oil in a big pot over medium heat. Toss in the chopped onion and cook until it’s soft and translucent, about 3 minutes. Then add the ginger, garlic, salt, cinnamon, nutmeg, black pepper, and a pinch of red pepper flakes. Stir everything together and let it cook for another couple of minutes so the spices get fragrant.
Step 3
Once the squash is cool enough to handle, scoop out the flesh or peel off the skin and roughly chop it. Add this to the pot with the onion and spices. Pour in your broth and bring the mixture to a boil. Lower the heat, cover the pot, and let it simmer for around 15 minutes.
Step 4
Turn off the heat, take the lid off, and stir in the coconut milk and lemon juice. Give it a few minutes to cool slightly before carefully blending the soup in batches until it’s smooth and creamy. Enjoy!
