Butternut Squash Soup with Ginger
Butternut Squash Soup with Ginger is a warm, cozy, and flavor-packed dish that’s perfect for chilly days. This velvety smooth soup blends naturally sweet roasted butternut squash with a hint of fresh ginger for a subtle, comforting spice that elevates every spoonful. Easy to make and full of nourishing ingredients, it’s perfect for a light dinner, meal prep, or an elegant starter for gatherings.
Ingredients
- 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil (or butter)
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- ½ teaspoon ground cinnamon (optional)
- Salt and black pepper, to taste
- ½ cup coconut milk or heavy cream (optional, for creaminess)
- Fresh parsley, cilantro, or pumpkin seeds for garnish
Instructions
- Prepare the Vegetables Peel and cube the butternut squash. Chop onions, dice carrots, and mince garlic. Grate fresh ginger.
- Sauté the Aromatics In a large pot, heat olive oil over medium heat. Add onion, carrot, and garlic; sauté for 4–5 minutes until softened. Stir in grated ginger and cook for another minute until fragrant.
- Add the Squash and Broth Add cubed butternut squash to the pot. Pour in vegetable broth and season with salt, pepper, and optional cinnamon. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until squash is tender.
- Blend the Soup Using an immersion blender, puree the soup until silky smooth. (If using a countertop blender, work in batches.) Stir in coconut milk or cream for extra richness.
- Adjust and Serve Taste and adjust seasoning with more salt, pepper, or ginger if needed. Serve hot, garnished with fresh herbs, toasted pumpkin seeds, or a swirl of cream.