Squash Soup with Ginger

Name: Squash Soup with Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 4 cups vegetable broth; 1 cup coconut milk; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

Warm up with this comforting and flavorful squash soup infused with ginger, perfect for chilly days.

Created by

Vanessa Doyle

Last updated on 2025-12-24T15:36:43.478Z

This squash soup with ginger is a delightful way to enjoy the flavors of autumn. The combination of sweet squash and spicy ginger creates a harmonious dish that is both nourishing and satisfying. Perfect as a starter or a meal on its own!

        Why You'll Love This Recipe
        A delicious blend of sweet and spicy flavors
Creamy texture that's comforting and smooth
Easy to make and perfect for meal prep

      

A Flavorful Fusion

The combination of butternut squash and ginger creates a delightful balance of sweetness and spice in this soup. Butternut squash is naturally sweet, and when paired with the warm, zesty notes of ginger, the result is a comforting dish that tantalizes the taste buds. This soup embodies the essence of fall and winter, making it a perfect choice for cozy evenings spent indoors.

Ginger not only adds flavor but also brings a host of health benefits. Known for its anti-inflammatory properties, ginger can help soothe digestion and boost the immune system, making this soup not just delicious but nourishing as well. This recipe is an excellent way to incorporate more vegetables and spices into your diet while enjoying a tasty meal.

Versatile and Easy to Make

One of the best aspects of this squash soup is its versatility. You can easily adapt the recipe by adding other ingredients such as carrots, apples, or even a hint of curry powder for an extra kick. This adaptability allows you to customize the soup to your taste preferences or to use up whatever vegetables you have on hand.

Moreover, the soup is straightforward to prepare, making it an ideal choice for busy weeknights or meal prep. In just a few simple steps, you can create a big batch that can be stored in the fridge or freezer for later. Reheating is a breeze, making this soup a convenient option for those who want a healthy meal without the fuss.

Perfect Pairings

This squash soup pairs beautifully with a variety of sides. Consider serving it with crusty bread or a warm baguette to soak up every last drop of the creamy goodness. A simple salad with mixed greens and a light vinaigrette can also complement the richness of the soup, offering a refreshing contrast.

For a heartier meal, you might enjoy this soup alongside a grilled cheese sandwich or a quinoa salad. The possibilities are endless, allowing you to create a complete dining experience that suits any occasion, from casual family dinners to elegant gatherings.

Ingredients

For the Soup

1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Make sure to prep all your ingredients before starting for a smooth cooking process!

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Cook the Squash

Add the cubed butternut squash to the pot, stirring to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. Return the blended soup to the pot.

Add Coconut Milk

Stir in the coconut milk and season with salt and pepper. Heat through for an additional 5 minutes.

Serve

Serve warm, garnished with fresh parsley.

Enjoy your warm, comforting bowl of squash soup!

Storage Tips

If you find yourself with leftover squash soup, you're in luck! This soup stores exceptionally well. Allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months. When reheating, simply warm it on the stovetop over medium heat, stirring occasionally until heated through.

For the best texture, avoid reheating the soup in the microwave, as it can make the consistency grainy. Instead, take the time to warm it gently on the stove, allowing the flavors to meld beautifully once more.

Nutritious Benefits

Butternut squash is packed with vitamins A and C, along with dietary fiber, which contributes to a healthy digestive system. The addition of coconut milk not only enhances the creaminess but also provides healthy fats that can keep you feeling full longer. This makes the soup an excellent option for those looking to maintain a balanced diet without sacrificing flavor.

Additionally, the ginger in this recipe offers antioxidant properties and can help alleviate nausea and inflammation. By enjoying this soup, you're not just treating your palate; you're also giving your body a boost of nutrition that can be especially beneficial during colder months.

Questions About Recipes

→ Can I use frozen squash instead of fresh?

Yes, frozen squash can be used. Just make sure to thaw it before cooking.

→ Is there a substitute for coconut milk?

You can use heavy cream or almond milk as an alternative, though the flavor will differ slightly.

→ How long can I store the soup?

The soup can be stored in an airtight container in the refrigerator for up to 5 days.

→ Can I add other vegetables to the soup?

Absolutely! Carrots, sweet potatoes, or even apples can be delicious additions.