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Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

A creamy, comforting soup made with roasted butternut squash and fresh ginger.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Vegan
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Baking sheet
  • Blender or immersion blender

Method
 

Roast the Squash:
  1. Preheat oven to 400°F (200°C).
  2. 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:
  1. Heat the remaining tablespoon of olive oil in a large pot over medium heat.
  2. Sauté the onion until translucent, about 5 minutes.
  3. Add garlic and ginger, cooking for another 2-3 minutes.
Simmer the Soup:
  1. Add the roasted squash to the pot along with the vegetable broth.
  2. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend Until Smooth:
  1. Use an immersion blender to blend the soup until smooth. (Or transfer in batches to a countertop blender.)
  2. Stir in the coconut milk and adjust seasoning if needed.
Serve:
  1. 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.