Butternut Squash Soup

cuisine American
difficulty Moderate
season Fall & Winter
serves 8


3 1/2 to 4 pounds butternut squash Extra virgin olive oil 2 large yellow onions, chopped 4 cups water 2 teaspoons freshly grated ginger Sea salt, freshly ground 14 ounce can coconut milk Juice and zest of one lime 2 tablespoons cilantro, chopped


  1.  Preheat oven to 375 degrees. Cut the squash in half lengthwise and remove the guts and seeds. Rub the surface with olive oil and place cut side down on a half sheet baking tray. Bake for 40 to 50 minutes (until a knife is easily inserted into the meatiest part of the squash). When cool enough to handle, remove the flesh from the skin and reserve.
  2.  Heat 2 tablespoons olive oil in a large pot over medium low heat. Add the onions and sauté until the onions are transparent and beginning to turn color. Add the ginger and cook for 1 to 2 minutes, just until the ginger becomes fragrant.
  3.  Add the squash and the water to the onion mixture. Cook over medium low heat for 30 minutes.
  4.  Remove from heat and add the coconut milk. Transfer the soup to a Vitamix or blender (alternatively, use an immersion blender), and whir until the soup is the consistency of runny velvet.
  5.  Add the zest and lime juice and stir to combine.
  6.  Reheat the soup over low heat just before serving. Transfer the soup to serving bowls and sprinkle with cilantro.