Butternut Squash Coconut Milk Soup

Ingredients and Weight:

• Butternut squash (peeled and cubed): 2 lbs
• Onion (chopped): 1 medium
• Garlic (minced): 2 cloves
• Ginger (minced): 1 tablespoon
• Coconut milk (full-fat): 1 can (13.5 ounces)
• Vegetable broth: 4 cups
• Salt and black pepper: to taste

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. In a large pot over medium heat, sauté the onion, garlic, and ginger until softened and fragrant.
2. Add the butternut squash and stir to combine. Cook for 5-7 minutes, or until the squash starts to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes, or until the squash is tender.
4. Once the squash is cooked, use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the coconut milk and season to taste with salt and black pepper.

Nutritional Information:

• Calories: 225 per serving
• Fat: 12 grams
• Carbohydrates: 30 grams
• Protein: 4 grams

Dish Characteristics:

• Creamy and velvety texture
• Sweet and savory flavor profile
• Warm and comforting
• Suitable for vegetarians and vegans (when vegetable broth is used)

User Comments:

• "This soup is so flavorful and satisfying. I love the combination of pumpkin and coconut."
• "Easy to make and perfect for a quick weeknight meal."
• "The sweetness of the squash balances well with the spiciness of the ginger."
• "Rich and creamy, without being too heavy."
• "Perfect for the upcoming fall season."

Special Precautions and Tips:

• Use ripe butternut squash for the best flavor and sweetness.
• Do not overcrowd the pot when sautéing the vegetables, as this will prevent them from browning properly.
• If you don't have an immersion blender, allow the soup to cool slightly before transferring it to a regular blender.
• Garnish with a sprinkle of chopped parsley or cilantro for added freshness.