Squash and Papaya Soup
Warm up with the vibrant and velvety Squash and Papaya Soup, a unique blend of sweet, savory, and tropical flavors. This wholesome soup combines the natural creaminess of roasted butternut squash with the mellow sweetness of ripe papaya, simmered with fragrant spices like cinnamon, cumin, and fresh ginger for an aromatic depth. Enhanced with coconut milk for a luxuriously smooth texture and a squeeze of fresh lime juice for a zesty finish, this soup is both comforting and refreshing. Perfectly suited for chilly evenings or as an elegant starter, it’s easy to make and naturally gluten-free. Garnish with fresh cilantro for a burst of color and additional flavor. Whether you’re seeking a healthy, hearty dish or a tropical twist on classic soup recipes, this easy-to-follow recipe is sure to please.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 1 medium-sized (about 1.5 pounds) ripe papaya
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons (optional, for garnish) chopped fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil on the cut sides and place the squash cut-side down on a baking sheet. Roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, peel and seed the papaya. Cut the flesh into small chunks and set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Scoop the roasted squash flesh into the pot, discarding the skin. Add the papaya chunks, vegetable broth, cinnamon, cumin, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer over medium heat. Cover the pot and let it cook for 10-15 minutes, allowing the flavors to meld together.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
Stir in the coconut milk and fresh lime juice. Return the pot to low heat and warm through for 2-3 minutes. Taste and adjust seasoning with additional salt or lime juice as needed.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 15.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
