Butternut Squash Soup

Butternut squash soup in a white bowl, garnished with a drizzle of coconut milk, served on a green table.

A creamy, comforting butternut squash soup with a hint of GHIJUNE sauce and coconut milk.

Ingredients

  • 1 medium butternut squash, peeled and cubed

  • 2 tablespoons olive oil, plus more for roasting

  • Salt, to taste

  • Black pepper, to taste

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 3 cups vegetable broth

  • 1 cup coconut milk, plus more for garnish

  • 2–3 tablespoons GHIJUNE Sauce

Directions

  1. Preheat the oven to 425°F. Place the cubed butternut squash on a baking sheet and coat with olive oil, salt, and black pepper. Roast for 20–25 minutes, or until tender and lightly caramelized.

  2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and minced garlic and sauté until the onion is soft and translucent.

  3. Turn off the heat. Add the vegetable broth, coconut milk, GHIJUNE Sauce, and roasted butternut squash to the pot. Using an immersion blender, blend until smooth and creamy.

  4. Return the pot to medium heat and bring the soup to a gentle boil. Taste and adjust the seasoning with additional salt, pepper, and/or GHIJUNE Sauce as desired.

  5. Ladle into bowls and garnish with a small dash of coconut milk. Serve warm.