Roasted Butternut Squash & Ginger Soup

Ingredients

12 items

• 1 medium butternut squash (about 2 lb / 900 g), peeled and cubed
• 1 tbsp olive oil, divided
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 can (15 oz / 400 g) white beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 cup light coconut milk, plus extra to serve
• 1 tbsp fresh lemon juice
• Sea salt and black pepper, to taste
• 2 tbsp toasted pumpkin seeds, to serve

Instructions

5 steps

1. 1Heat the oven to 425°F (220°C). Toss the squash with half the olive oil and a pinch of salt on a lined baking sheet, and roast for 25 to 30 minutes until tender and golden at the edges.
2. 2Meanwhile, warm the remaining oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then stir in the garlic, ginger and turmeric for 1 minute.
3. 3Add the roasted squash, white beans and broth. Bring to a simmer and cook for 10 minutes.
4. 4Blend until completely smooth with an immersion blender (or carefully, in batches, in a blender). Stir in the coconut milk and lemon juice and season to taste.
5. 5Serve topped with toasted pumpkin seeds and a swirl of coconut milk.