A refreshing and zesty twist on the traditional pumpkin soup is this anti-inflammatory butternut squash soup!
If you love making creamy dishes with butternut squash or any other kind of pumpkin then you will also love this creamy sweet potato tofu curry! I also love to make pasta dishes with creamy sweet potato or creamy pumpkin such as creamy sweet potato pasta recipe with shitake mushrooms or this red curry pasta bake made with pumpkin!
Or if you want to stick with a soup type recipe that is great for your gut health and digestions then why not start to incorporate miso soup into your diet! Miso soup takes less than 5 minutes to make and is the perfect gut friendly meal to add to anyones diet. I also make a delicious almost instant ramen recipe that uses miso paste and kimchi that are both well known to be beneficial for our gut microbiome!
Why You'll Love This Recipe
This recipe is a zesty and refreshing twist on the traditional pumpkin soup but thats not the only reason I love it. I love this recipe because of the high anti-inflammatory foods it contains as well as its versatility! I like to make this butternut squash soup as part of my meal prepping for the week. One night I enjoy it as a light dinner on its own and the next night I like to combine with some puffed tofu and rice. So yummy!! I know you're going to love it too.
Health Benefits of Using Ginger and Lemongrass in This Recipe
The flavor of the butternut squash is enhanced with the invigorating combination of ginger and lemongrass making a vibrant and zesty twist. Ginger, with its zingy flavor and medicinal properties, adds a soothing warmth to the soup while aiding in digestion. Lemongrass, on the other hand, offers a refreshing citrusy aroma and has been used for centuries to relieve pain and reduce inflammation.
Health Benefits of Using Silken Tofu
This recipe calls for either silken tofu or coconut cream / milk. Coconut cream is a delicious addition to this recipe but I personally prefer using organic silken tofu. This is because organic silken tofu offers the benefit of providing a high amount of plant protein as well as less saturated fat and fewer calories.
Plant Protein in This Butternut Squash Soup Recipe
Just 1 serving (assuming 4 servings) of this butternut squash soup contains 15 grams of protein and only 257 calories! Thats pretty awesome if you ask me.
Ingredients
To make this anti-inflammatory butternut squash recipe you will need:
- 1 butternut squash or 1 pumpkin, skin removed and seeds removed (approx 800 grams)
- 1 lemongrass stalk, roughly chopped
- 2 apples, peeled and cores removed
- 2 tablespoon chopped ginger
- 1-2 packets of silken tofu (300-600 grams) or 300ml of coconut milk
- ½ teaspoon turmeric powder
- Oil for cooking
Make The Butternut Squash Soup
To make this anti-inflammatory soup recipe:
- Heat oil in a large pot over medium heat.
- Add the lemongrass, ginger, and turmeric powder to the pot. Stir for a few minutes until fragrant.
- Add the butternut squash or pumpkin, along with 3 cups of water.
- Bring the water to a boil and then reduce the heat to a simmer. Cook for 15-20 minutes or until the pumpkin or butternut squash is soft and easily pierced with a fork.
- Remove the pot from the heat and allow it to cool slightly.
- Transfer the contents of the pot to a blender and add the silken tofu or coconut milk.
- Blend the mixture until smooth and creamy. If needed, add more water or vegetable broth to reach your desired consistency.
- Taste the soup and adjust the seasoning if necessary. You can add salt, pepper, or other spices to enhance the flavor.
- If needed, pour the soup back into the pot and heat gently until warmed through. I use a vitamix blender, which blends the soup hot so this step is not needed for me.
Serving Suggestions
I always like to serve the soup with some kind of bean sprinkled on top such as airfryer chickpeas, shelled edamame, or if you're feeling game you can try some petai! Check out my instagram to learn more about petai. This is a smelly bean that is commonly used in Malaysia and Indonesia.
It goes without saying that this soup pairs perfect with your favorite sourdough bread or dinner rolls
I also like to garnish with fresh coriander, which pairs perfectly with the zesty flavors of this butternut squash soup.
Meal Prep Suggestions
This soup is a great recipe to add to your meal prep recipe list. It can be enjoyed as a standalone soup one night and then used as a curry sauce with tofu and rice the next night. It also freezes well!
Storage & Freezing
Keep this soup in an airtight container in the fridge for up to 3 days and up to 1 month in the freezer. I recommend re blending the soup before serving. I like to reheat it using my Vitamix, otherwise it can be easily reheated in the microwave.
Butternut Squash Soup Made With Ginger & Lemongrass
Ingredients
- 1 butternut squash or any type of pumpkin
- 1 lemongrass stalk outside skin removed and roughly chopped
- 2 tablespoon ginger finely chopped or grated
- 600 grams silken tofu can be substituted for coconut cream or milk
- ½ teaspoon turmeric powder
- salt & pepper to taste
- olive oil for cooking
Optional Garnishes
- 1 bunch coriander fresh
- 1 handful air fryer chickpeas refer to blog notes for other bean suggestions
- bread to serve on the side
Instructions
- Heat oil in a large pot over medium heat.
- Add the lemongrass, ginger, and turmeric powder to the pot. Stir for a few minutes until fragrant.
- Add the butternut squash or pumpkin, along with 3 cups of water.
- Bring the water to a boil and then reduce the heat to a simmer. Cook for 15-20 minutes or until the pumpkin or butternut squash is soft and easily pierced with a fork.
- Remove the pot from the heat and allow it to cool slightly.
- Transfer the contents of the pot to a blender and add the silken tofu or coconut milk.
- Blend the mixture until smooth and creamy. If needed, add more water or vegetable broth to reach your desired consistency.
- Taste the soup and adjust the seasoning if necessary. You can add salt, pepper, or other spices to enhance the flavor.
- If needed, pour the soup back into the pot and heat gently until warmed through. I use a vitamix blender, which blends the soup hot so this step is not needed for me.
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