Butternut Ginger Soup

Butternut Ginger Soup

Butternut Ginger Soup

  • 1 Tbsp. ghee, butter, or coconut oil (plus more for baking the squash)
  • 4 shallots, minced
  • 2 Tbsp. fresh ginger, peeled and grated
  • 2 quarts chicken broth (vegetable broth works great too)
  • 1/2 cup full-fat coconut milk
  • Sea salt and pepper to taste
  • 3 lbs. butternut squash, halved and seeded. (This is around 1 large or 2 small butternut squash. You can't really use too much!)
  • Fresh parsley for garnish
  • A drizzle of extra coconut milk for garnish
  • A sprinkling of ground cinnamon for garnish
  1. Preheat oven to 375° F. Grease baking sheet with desired fat. Place squash, cut-side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
  2. Saute shallots in ghee (or preferred fat) with salt and pepper.
  3. Add remaining ingredients (including cooked, cubed squash) and bring to a simmer.
  4. Puree, adding more broth or water if necessary.
  5. Taste and adjust seasonings.
  6. Garnish with parsley, a drizzle of coconut milk, and a small sprinkling of cinnamon.