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: 2 cups butternut squash, peeled and diced; 1 tablespoon fresh ginger, minced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; 1 tablespoon lemon juice

Highlighted under: Healthy & Light

This warm and comforting squash soup with ginger is perfect for chilly evenings. The combination of sweet squash and zesty ginger creates a delightful flavor that will warm your soul.

Created by

Vanessa Doyle

Last updated on 2025-12-24T15:54:40.300Z

This squash soup with ginger is not only delicious but also packed with nutrients. The vibrant color and smooth texture make it a feast for the eyes as well. Perfect for a cozy dinner or as a starter at a gathering!

        Why You'll Love This Recipe
        A perfect balance of sweetness and spice
Creamy texture that is both satisfying and healthy
Easy to prepare, making it a great weeknight meal

      

The Benefits of Squash

Butternut squash is not just delicious; it's also packed with nutrients. Rich in vitamins A and C, it supports immune function and promotes healthy skin. The vibrant orange color of the squash indicates a high beta-carotene content, which is a powerful antioxidant. Adding squash to your diet can help improve your overall health while providing a hearty and satisfying meal.

Moreover, butternut squash is low in calories yet high in fiber, making it an excellent choice for those looking to manage their weight. The fiber content aids in digestion and helps you feel fuller for longer, reducing the chances of overeating. This makes squash soup a perfect option for a nutritious meal that doesn’t compromise on flavor.

The Role of Ginger

Ginger is not only a fantastic flavor enhancer but also a powerhouse of health benefits. Known for its anti-inflammatory properties, ginger can help alleviate nausea and improve digestion, making it a great addition to soups and stews. Its warming quality makes it particularly soothing during colder months, perfectly complementing the sweet notes of butternut squash in this soup.

Incorporating ginger into your diet can boost your immune system, helping to ward off colds and flu. Its unique flavor profile adds a zesty kick to the soup, elevating the overall taste experience. This combination of flavors and health benefits makes this squash soup with ginger a nourishing choice for any meal.

Serving Suggestions

This squash soup with ginger is incredibly versatile, allowing for various serving options. For a heartier meal, consider pairing it with crusty bread or a fresh salad. A sprinkle of toasted pumpkin seeds or croutons on top can add a delightful crunch, enhancing the texture of the creamy soup. Additionally, a dollop of Greek yogurt or sour cream can provide a tangy contrast to the sweetness of the squash.

For those looking to elevate the dish further, try adding a swirl of coconut cream or a dash of hot sauce before serving. The creamy richness of coconut complements the soup, while the heat from hot sauce adds an exciting twist. Whatever your preference, this soup serves as a comforting base that invites creativity.

Ingredients

Main Ingredients

2 cups butternut squash, peeled and diced
1 tablespoon fresh ginger, minced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon lemon juice

Make sure to use fresh ingredients for the best flavor!

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent, about 5 minutes.

Add Squash and Ginger

Add the diced butternut squash and minced ginger to the pot. Stir to combine, and cook for another 5 minutes.

Pour in Broth

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.

Season and Serve

Stir in the lemon juice, and season with salt and pepper to taste. Serve hot with a drizzle of olive oil or a dollop of yogurt if desired.

Enjoy your delicious and warming squash soup!

Storage Tips

Leftover squash soup can be stored in an airtight container in the refrigerator for up to five days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. If the soup thickens too much during storage, add a splash of vegetable broth or water while reheating to achieve your desired consistency.

For longer storage, consider freezing the soup. Allow it to cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion. The soup can be frozen for up to three months. When you're ready to enjoy it, thaw it overnight in the refrigerator before reheating.

Customization Ideas

This squash soup is a fantastic base recipe that can be customized according to your taste preferences. If you enjoy a bit of heat, add some crushed red pepper flakes or a dash of cayenne pepper when sautéing the onions and garlic. For a more herby flavor, consider adding fresh thyme or rosemary to the simmering soup.

Vegetarians or vegans can easily adapt this recipe by using vegetable broth and omitting any dairy toppings. You can also experiment with different types of squash, such as acorn or pumpkin, to create new flavor profiles. The possibilities are endless, making this soup a delightful canvas for culinary creativity.

Questions About Recipes

→ Can I use frozen squash?

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

→ How can I make it vegan?

This recipe is already vegan if you omit any dairy toppings. Enjoy it as is!

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Absolutely! Let it cool completely, then freeze in portions for up to 3 months.