A Modern starter dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Butternut squash and spinach are on the EWG Dirty Dozen; source organic to reduce pesticide exposure. Onion and ginger typically have less residue.

Ingredients

• 1 medium butternut squash
• 2 tbsp extra-virgin olive oil
• 1 large onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 cups vegetable stock (ideally homemade)
• to taste sea salt
• to taste black pepper
• 1 tbsp lime juice

Method

1. Peel and chop the butternut squash into 1-inch cubes.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and grated ginger, cooking for another minute.
5. Stir in cumin, coriander, and cayenne, letting them toast for 30 seconds.
6. Add the squash and vegetable stock. Bring to a boil.
7. Reduce heat, cover, and simmer until squash is tender, about 20 minutes.
8. Puree the soup using an immersion blender until smooth.
9. Season with lime juice, salt, and pepper to taste.

Notes

• For extra creaminess, add coconut milk before blending.
• Garnish with fresh cilantro or toasted seeds for texture.
• This soup can be made ahead and stored in the fridge for 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Modern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.