Black Pepper Free Coconut-Ginger Squash Broth
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2½ lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 2 tbsp fresh ginger, peeled and finely grated
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 sprigs fresh thyme
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the squash cubes in a single layer on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are golden and the squash is tender when pierced with a fork.
- 2
While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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