Lunch

Butternut & Ginger Soup

Name: Butternut & Ginger Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and cubed; 1 onion; Thumb of ginger; 400ml coconut milk; 500ml fresh stock or water; 2 tbsp olive oil; Salt

Roasted butternut squash blended with fresh ginger and coconut milk.

Bowl of orange squash soup topped with seeds

30 minServes 4260 kcal per serving

What you need

1 butternut squash, peeled and cubed
1 onion
Thumb of ginger
400ml coconut milk
500ml fresh stock or water
2 tbsp olive oil
Salt

How to make it

Step 1
Roast squash and onion in oil for 25 minutes.
Step 2
Blend with ginger, coconut milk and stock until silky.
Step 3
Season and warm through.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	260 kcal
Protein	5 g
Carbohydrate	30 g
Fat	14 g

This recipe fits these eating styles by the numbers and the ingredients: Low carb, Paleo-style, Mediterranean.

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Last updated 24 September 2026