Butternut Squash Soup Made With Ginger & Lemongrass
This butternut squash soup recipe is an anti-inflammatory and high protein vegan recipe made with turmeric, ginger, and lemongrass!
Servings 4 people
Calories 173kcal
Equipment
- 1 High Speed Blender
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.
Video
Nutrition
Calories: 173kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 963mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19931IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 3mg