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Nanci Burk: "Delicious! Loved the crispy mushrooms on top!" Read More
7Ingredients
95Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1.5 kilograms butternut squash (halved lengthwise)
- 2 Tbsp. olive oil
- 3/4 tsp. salt (or to taste)
- 1 ginger (thumb, coarsely chopped)
- 1 can coconut milk (or to taste)
- 1 lemon zest (and coconut flakes)
- 2 mushrooms (Sauteed, and chopped cilantro, chili flakes if you like it spicy)
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Reviews(53)
Jennifer Woolley 10 months ago
Roasting squash this way made it easy and will do that method again. However, this simple recipe was incredibly bland.
D. Cash 4 years ago
Really yummy...
I added a sweet potato and a little unsweetened almond milk to loosen it a bit. Topped with asparagus and marsala mushrooms.
Brianna Goodlin 4 years ago
This was super easy to make and delicious. It’s great by itself. I added some cinnamon and turmeric for my taste but the recipe as is tastes great. It has a perfect thick consistency and the ginger gives it the perfect amount of texture.
Jeanette 4 years ago
Delicious and extremely easy to make! Couldn’t believe that the actual 3 ingredients you need to make the soup (2 of the 5 ingredients are for garnish) can make the soup so tasty!
Amy J 4 years ago
I added more salt but it was still overly sweet to me. I added more ginger as a garnish as well
Angelina505 4 years ago
Bland but customizable.,I sautéed shallots and a squeeze of lime and added them before blending the soup
Kendra Elliott 4 years ago
It was delicious! i noticed some people saying it was not flavorful enough, so i roasted garlic while i did the squash. i added more ginger, used a whole can of coconut milk and a fair amount of veggie stock. i added some paprika and extra mushrooms. i also added sriracha to mine, as i like spicy. my 3 yo and 51 yo husband loved it. i served it with lime chili shrimp. i will be making this again!
Debora Candeias 4 years ago
it turned out soo good. the mushrooms ginger and coriander give it another taste. delicious 👏👏
Williams 4 years ago
I’ve made it twice. The first time I made it, I followed the directions to the letter and it was amazing. The second time I used regular heavy cream and ginger powder. Meh. Not bad but the coconut milk and fresh ginger root make this soup special.
Elizabeth 4 years ago
Beautiful base. However, there is a reason why salt and pepper come into play in most every dish.
My palate is demanding so it was fun to play around with some tumeric and red pepper for heat!
Gwyndolynn Eells-Darnick 4 years ago
It’s good, just needs some more flavor. Going to try again and add some lemongrass and cilantro when we blend it.
Corie 5 years ago
It was easy to make and pretty good, I should have sautéed more mushrooms up, because that was the bulk of the flavor for mine.
Lori Smith 5 years ago
Loved the texture of this soup. I used my hand blender. Sautéed mushrooms were delicious and the cilantro was a good topping! Will definitely make again!
SarahParker 5 years ago
very good! the mushrooms, cilantro and pepper flakes adds a nice kick! I will definitively be making this again.