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Gingered Butternut Squash Soup with Beet Slaw
5 from 6 votes

Gingered Butternut Squash Soup with Beet Slaw

Easy, creamy butternut squash soup with ginger and cinnamon is a delicious vegan recipe

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4 servings
Calories: 201 kcal
Course: Soup
Cuisine: American

Ingredients

For the Butternut Squash Soup
  • 1 butternut squash medium-sized
  • 1 tablespoon ginger grated, fresh
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt or to taste
  • 1 cup coconut milk full-fat recommended
  • 4 cups vegetable broth or chicken broth
For the Beet Slaw:
  • 4 beet peeled
  • 3 in carrot cut chunks
  • 2-3 apple cored and chunked
  • 1 cup walnut raw, shelled
  • 1 " ginger root sliced
  • 1/4 cup unsweetened coconut grated
  • 1 orange
  • parsley chopped
  • olive oil
  • salt sea salt
  • sesame seeds
  • Flax Seed whole

Instructions

To Make the Soup:
    Cup of Yum
  1. Preheat the oven to 375 degrees. Cut butternut squash in half length-wise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.
  2. Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth. Depending on the size of your butternut squash, you may need to add more broth or coconut milk to reach desired consistency.
  3. Pour the soup into a pot and heat to a low boil. Remove from heat and serve with beet salad and a drizzle of coconut milk on top.
To make the Beet Slaw:
  1. Put beets and carrots into food processor.
  2. Chop until finely grated, Remove to a serving bowl. Grate orange peel over beets and carrots. Without washing the food processor, place apples in with the juice of the orange. Pulse to grate and remove to the serving bowl.
  3. Place sliced ginger and walnuts in the processor and pulse. Remove to bowl.
  4. Add coconut, olive oil, parsley, seeds, and sea salt and mix. Allow to sit for flavors to blend.

Notes

  • Big thanks to Jason for the Beet Slaw recipe

Nutrition Information

Serving 1serving Calories 201kcal (10%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 1g (2%) Fiber 5g (20%) Sugar 23g (46%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 201

% Daily Value*

Serving 1serving
Calories 201kcal 10%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 1g 2%
Fiber 5g 20%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.