Earthy Warmth: Ginger-Infused Butternut Squash Soup

Imagine a bowl that captures the crisp essence of autumn, yet with a surprising twist. This butternut squash soup with ginger isn’t your average fall comfort food; it’s a celebration of seasonal flavors with a zing. The roasted squash’s milky sweetness is perfectly balanced by the sharp, fragrant ginger, making each spoonful an adventure.

Cooking this soup is like inviting a cozy, spicy hug into your kitchen. It’s simple to prepare, but the flavors unfold beautifully over time. Perfect for chilly nights when you crave something nourishing and a little unexpected.

Butternut Squash and Ginger Soup

This butternut squash soup features roasted squash blended with fresh ginger, resulting in a smooth, velvety texture with a vibrant, spicy aroma. The process involves roasting the squash to enhance sweetness, then simmering and pureeing the mixture for a creamy finish. Its appearance is a bright, orange-hued soup with a silky consistency.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Contemporary

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 large butternut squash peeled and cubed
• 2 inch fresh ginger root peeled and minced
• 1 tablespoon olive oil for roasting
• 1 medium onion diced
• 2 cups vegetable broth or chicken broth
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Chef's knife
• Cutting board
• Large pot
• Immersion Blender or Regular Blender
• Measuring cups
• Spoon

Method

 

1. Preheat the oven to 400°F (200°C). Place the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat.
2. Roast the squash in the oven for about 25-30 minutes, until it becomes tender and begins to caramelize around the edges, filling your kitchen with sweet, nutty aromas.
3. While the squash roasts, heat a large pot over medium heat and add a splash of oil. Sauté the diced onion until translucent and fragrant, about 5 minutes.
4. Add the minced ginger to the onions and cook for another minute until it releases a spicy, aromatic scent.
5. Once the squash is roasted and has cooled slightly, add it to the pot with the sautéed onion and ginger.
6. Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
7. Use an immersion blender to carefully blend the soup directly in the pot until smooth and creamy, or transfer to a blender in batches and puree.
8. Taste the soup and season with salt and pepper as needed, blending again briefly if necessary to incorporate.
9. Reheat gently if needed and serve hot, garnished with a drizzle of olive oil or a dollop of sour cream if desired.

With its bright, earthy flavors and comforting warmth, this soup is more than just a meal—it’s a little moment of peace. Whether you serve it as a starter or a main, it’s guaranteed to stir feelings of home and harmony. A bowl of this soup is sure to make any day feel a bit more special.

Emily Carter

Hi, I’m Emily Carter, the creator and recipe developer behind Salt Strategist. I’m so happy you’re here. This blog is where my love for flavor, creativity, and thoughtful cooking comes together in one beautiful, ever evolving space.