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Butternut Squash and Ginger Soup

This velvety soup combines roasted butternut squash with fresh ginger, simmered to develop deep flavors. The final texture is smooth and creamy, with a subtle spicy zing from the ginger accenting the sweet, earthy squash. It is served warm, often with a drizzle of coconut milk or a squeeze of lemon for added brightness.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 inch fresh ginger peeled and minced
  • 1 tablespoon olive oil for roasting and sautéing
  • 4 cups vegetable broth trusty homemade or store-bought
  • 2 cloves garlic minced
  • to taste salt and pepper for seasoning
  • optional coconut milk for extra creaminess

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 25-30 minutes until tender and lightly caramelized.
  2. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced ginger and sauté for 1-2 minutes until fragrant, then stir in the minced garlic and cook for another minute until slightly golden.
  3. Transfer the roasted squash to the pot and pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for 10 minutes to meld the flavors.
  4. Using an immersion blender or a regular blender, carefully purée the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious with hot liquids.
  5. Return the pureed soup to the pot, season with salt and pepper to your liking, and warm through over low heat. If you prefer a richer texture, stir in a splash of coconut milk at this stage.
  6. Once heated and well-mixed, ladle the soup into bowls. Garnish with additional ginger or a swirl of coconut milk if desired for presentation and flavor.

Notes

Roast the squash until lightly caramelized for extra depth of flavor. Adjust seasoning as needed, and enjoy with crusty bread or a simple green salad.