Go Back

Ginger-Infused Butternut Squash Soup

This soup combines roasted butternut squash with fresh ginger to create a smooth, velvety puree. It features a vibrant orange color and a delicate balance of sweet and spicy flavors, finished with a creamy texture. The dish is served warm and garnished with herbs or a swirl of coconut milk for added richness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 inch fresh ginger peeled and grated
  • 4 cups vegetable broth plus more if needed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can coconut milk optional for extra creaminess
  • to taste salt and pepper adjust to preference

Equipment

  • Baking sheet
  • Large Pot or Dutch Oven
  • Immersion Blender or Regular Blender
  • Peeler
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for about 25-30 minutes until the cubes are tender and slightly caramelized around the edges, filling the kitchen with warm, nutty aromas.
  2. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and fragrant, with gentle sizzling sounds filling the air.
  3. Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring constantly until the mixture is sizzling and you can smell the spicy warmth of ginger and garlic.
  4. Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the broth to warm through.
  5. Add the roasted butternut squash to the pot. Use an immersion blender to purée the soup until smooth and velvety, or carefully transfer the hot mixture to a blender and blend until silky, then return to the pot.
  6. Stir in the coconut milk for extra creaminess, and season with salt and pepper to taste. Warm the soup gently, making sure it doesn’t boil, until heated through and fragrant.
  7. Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or a splash of lime juice for brightness. Serve hot, garnished with herbs or a drizzle of coconut milk if desired.

Notes

For a smoother, more vibrant flavor, grate fresh ginger just before adding it to the soup. If the soup is too thick, add a splash of hot broth and stir well. Leftovers can be refrigerated for up to 3 days, and reheated gently on the stove.