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Gingered Butternut Squash Soup

This seasonal soup feeds a crowd.  Andre Prost Coconut Milk adds a creamy richness that perfectly balances the dynamic flavor of ginger. Make it dairy-free by using a butter substitute.
25 minutes to assemble
40-50 minutes to cook
Total time: 65-75 minutes
12 cups
2 tablespoons butter or butter substitute
1 large Spanish onion, roughly chopped
2 tablespoons minced ginger
2 tart apples, peeled, cored and chopped
1 carrot, peeled and sliced
1 stalk celery, chopped
4 lbs butternut squash
1‐14 oz can vegetable or chicken broth
2 ‐ 13.5 oz cans Andre Prost Coconut Milk or Lite Coconut Milk (found in the baking section)
Optional: 2 teaspoons chicken bouillon paste* or cubes
1 teaspoon salt
1/4 cup dark brown sugar
Optional garnish: diced apple or sweetened coconut flakes
*We use Better Than Bouillon (paste) in our recipes
Step 1
In a large pot, heat butter over medium heat. Add onion, ginger, apples, carrot and celery. Sauté until wilted and fragrant, about 20 minutes.
Step 2
Meanwhile, peel, seed and thinly slice butternut squash.
Step 3
Add butternut squash, broth, Coconut Milk, bouillon and salt. Mix together well. Bring to a boil. Reduce to a simmer and cover. Gently simmer for 40-50 minutes or until all the vegetables are very soft. Time depends on how thinly sliced the squash is.
Step 4
Stir in the brown sugar. Purée in blender, making sure cover has center hole open, to allow steam to escape. Return to pot and bring gently back to a simmer.
Step 5
Serve with diced apple or flaked coconut if desired