# Butternut & Ginger Soup

Roasted butternut squash blended with fresh ginger and coconut milk.

30 min. Serves 4. 260 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

Butternut & Ginger Soup

1. **Step 1**: Roast squash and onion in oil for 25 minutes.
2. **Step 2**: Blend with ginger, coconut milk and stock until silky.
3. **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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Source: https://nomeriu.com/recipes/butternut-and-ginger-soup
Last updated: 2026-09-24