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Roasted Butternut Squash & Ginger Soup



Makes approximately 1.5 quarts


1 medium to large Butternut Squash, halved lengthwise, seeds removed, and rubbed with butter or drizzled with olive oil
2 cups Chicken Stock
1/2 can Coconut Cream or 1 can Coconut Milk
3 inch knob of fresh Ginger Root, grated
1 t Cumin
1 t Kosher Salt (or to taste)
1/4 t Dried Red Pepper Flakes
2 T Cooking Sherry

Sour Cream for Topping



Pre-heat oven to 375 degrees.

In a large roasting pan, place halves of buttered or oiled butternut squash face down. Roast for approximately 1 hour or until flesh is soft.

Scoop flesh into a medium-sized pan. Add remaining ingredients (except cooking sherry and sour cream) and blend with an immersion blender until smooth.

Heat until simmering, adjust flavors and stir in cooking sherry.

Serve in small bowls or a demitasse cup with a dollop of sour cream. Sprinkle pumpkin or sunflower seeds or chopped cilantro as a garnish.


Recipe and Photo Courtesy of: Kim Byer

More inspiration from Kim Byer at


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