Vegan Coconut-Ginger Squash Broth

Total time1 hr

Prep time15 min

Cook time45 min

4.5

(17)

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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