September 26, 2021

Gingered Butternut Squash Soup ft. Edible Nutmeg Magazine

This recipe for Gingered Butternut Squash Soup was my first recipe submission for Edible Nutmeg Magazine and also my first magazine cover!

This recipe for Gingered Butternut Squash Soup was my first recipe submission for Edible Nutmeg Magazine! It was also my first magazine cover back in 2018 when I first started this food photography journey! (Wow how time flies!)

This is the description Dana Jackson paired for their page:

“Although winter squashes are locally grown in the fall, their hardiness makes them an ideal storage crop that can be enjoyed throughout the winter. This vegan recipe puts to use the versatile butternut squash in a soup that will keep you warm on even the coldest winter night.”

Gingered Butternut Squash Soup


Ingredients for Fried Shallots:

  • Crispy fried shallots or onions (homemade or purchased) 
  • 6 tablespoons coconut milk 

Method for Fried Shallots:

  1. If using fried shallots or onions as garnish, slice very thinly into a saucepan and add canola oil until just covered. Cook on high heat until oil is bubbling, then reduce heat to medium and continue to cook until shallots/onions become golden brown.
  2. Remove to a dish lined with paper towels (to absorb excess oil) and set aside to cool.

Ingredients for Gingered Butternut Squash Soup:

  • 3 large butternut squashes 
  • 3 tablespoons coconut oil 
  • 1 large yellow onion 
  • 1 tablespoon freshly grated ginger 
  • 6 cups vegetable stock 
  • 14 ounces coconut milk
  • Juice of 1 lime 
  • Salt and pepper, to taste


  • 1 bunch cilantro, roughly chopped or as sprigs
  • Sliced scallions
  • Chili oil or hot sauce (optional, for added spiciness) 
  • fried garlic


  1. Preheat oven to 350°. Cut squashes in half, lengthwise, and remove seeds. (These can be cleaned and toasted for a scrap-saving snack!)
  2. Brush open halves with 1 tablespoon coconut oil, then place squash (open sides down) on a baking sheet. Bake for 1 hour or until tender.
  3. Remove from oven and let cool. Discard peels, place flesh in a large bowl, and set aside.
  4. In a large pot, heat 2 tablespoons coconut oil and cook onion and ginger over medium heat until soft and caramelized. Add vegetable stock and squash to pot, reduce heat to medium-low, then cover and simmer for 30 minutes, stirring occasionally.
  5. Remove from heat and stir in coconut milk. Working in small batches, purée soup in a blender until smooth. Stir in lime juice and season with salt and pepper.
  6. Pour into serving bowls and garnish by swirling coconut milk and chili oil (if using) over each, then topping with fried shallots and cilantro, to taste. Enjoy!