Cozy up with a warm bowl of Butternut Squash and Ginger Soup—a creamy, nutrient-packed delight that’s perfect for chilly evenings or light lunches. The natural sweetness of roasted butternut squash pairs beautifully with the warmth of fresh ginger, creating a smooth and satisfying soup you’ll want to make all year round.
Why You’ll Love This Recipe
- Creamy, comforting, and naturally sweet.
- Boosted with fresh ginger for warmth and digestive benefits.
- Easy to make with just a handful of ingredients.
- Perfect for meal prep—freezes and reheats well.
Background Information
Butternut squash soup has been a seasonal favorite for centuries, particularly during autumn and winter. This version uses fresh ginger to add a gentle heat and balance the squash’s natural sweetness. It’s a perfect dish for when you need a comforting meal that doesn’t feel too heavy.
Cooking Tips
- Roast the butternut squash for a richer flavor.
- Use fresh ginger for the best taste; powdered ginger works in a pinch.
- Blend the soup in batches if using a standard blender to avoid spills.
Fun Additions or Variations
- Add a swirl of coconut milk or cashew cream for extra creaminess.
- Sprinkle with pumpkin seeds or roasted chickpeas for crunch.
- Stir in a bit of curry powder for an aromatic twist.
Butternut Squash and Ginger Soup
Equipment
- Large pot
- Baking sheet
- Blender or immersion blender
Ingredients
- 1 large butternut squash about 2 lbs, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 4 cups vegetable broth
- 1/2 cup coconut milk plus extra for drizzling
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- Optional garnish: pumpkin seeds fresh cilantro, chili flakes
Instructions
Roast the Squash:
- Preheat oven to 400°F (200°C).
- Toss diced squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Sauté the Aromatics:
- Heat the remaining tablespoon of olive oil in a large pot over medium heat.
- Sauté the onion until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another 2-3 minutes.
Simmer the Soup:
- Add the roasted squash to the pot along with the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend Until Smooth:
- Use an immersion blender to blend the soup until smooth. (Or transfer in batches to a countertop blender.)
- Stir in the coconut milk and adjust seasoning if needed.
Serve:
- Ladle the soup into bowls, drizzle with extra coconut milk, and garnish with pumpkin seeds or fresh cilantro if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze in portion-sized containers for up to 3 months.
- Reheat gently on the stove, adding a splash of water or broth if needed.
Related Recipes
This Butternut Squash and Ginger Soup is the ultimate comfort food for any season. Try it today and let us know how you like to garnish yours! 🥣🎃✨
