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 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 4 cups vegetable broth; Salt and pepper to taste; 1/2 cup coconut milk (optional)

Highlighted under: Healthy & Light

This comforting squash soup with ginger is the perfect blend of sweetness and spice, making it a delightful choice for chilly days.

Created by

Vanessa Doyle

Last updated on 2025-12-24T16:15:29.608Z

This squash soup with ginger is not only delicious but also packed with nutrients. The combination of roasted squash and fresh ginger creates a warming dish that is perfect for fall and winter. Serve it with a drizzle of cream and a sprinkle of fresh herbs for an elegant touch.

        Why You'll Love This Recipe
        Warm and comforting with a hint of spice
Creamy texture that is delightful on a cold day
Easy to prepare with simple ingredients

      

The Health Benefits of Squash

Squash, particularly butternut squash, is a nutritional powerhouse packed with vitamins and minerals. It's rich in vitamin A, which supports eye health and boosts immunity. Additionally, butternut squash contains antioxidants that help reduce inflammation and protect the body from chronic diseases. Incorporating this vibrant vegetable into your diet can enhance overall health while providing a delicious flavor.

Furthermore, the fiber content in squash aids in digestion and promotes a feeling of fullness, making it an excellent choice for those looking to manage their weight. With its natural sweetness and creamy texture, squash also satisfies cravings without the need for added sugars, making it a guilt-free addition to any meal.

Ginger: A Flavorful Superfood

Ginger is not only a fantastic spice that adds warmth and flavor to your dishes, but it also boasts numerous health benefits. Known for its anti-inflammatory properties, ginger can help alleviate nausea, reduce muscle pain, and even lower blood sugar levels. By adding fresh ginger to your squash soup, you are not only enhancing its taste but also fortifying it with health-boosting nutrients.

Incorporating ginger into your meals can also support digestive health. It stimulates saliva, bile, and gastric enzymes, which are essential for breaking down food efficiently. This makes your squash soup not just a comforting dish but also a digestive ally, especially during those chilly days when hearty, soothing meals are most satisfying.

Making the Most of Your Soup

To elevate your squash soup experience, consider adding toppings that complement its creamy texture and rich flavor. A drizzle of coconut milk or a dollop of crème fraîche can add an extra layer of creaminess. Fresh herbs like cilantro or parsley provide a pop of color and freshness, while roasted pumpkin seeds add a delightful crunch.

This soup pairs beautifully with crusty bread or a light salad for a complete meal. You can also serve it in small bowls as an appetizer, making it a versatile dish for entertaining guests. Leftovers can be stored in the refrigerator for up to five days or frozen for later enjoyment, allowing you to savor this comforting soup whenever the mood strikes.

Ingredients

Main Ingredients

1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
4 cups vegetable broth
Salt and pepper to taste
1/2 cup coconut milk (optional)

Gather all the ingredients before starting your soup.

Instructions

Prepare the Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25 minutes or until tender.

Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.

Combine and Blend

Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk if desired.

Serve

Season with salt and pepper, then serve hot with a drizzle of cream and fresh herbs if desired.

Enjoy your delicious and warming squash soup!

Storage Tips

If you have leftover squash soup, storing it properly will help maintain its fresh flavor. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to five days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through.

For longer storage, consider freezing the soup. Pour the cooled soup into freezer-safe bags or containers, leaving some space at the top for expansion. It can be frozen for up to three months. When you're ready to enjoy it again, thaw it overnight in the refrigerator and reheat as mentioned above.

Customization Ideas

This squash soup recipe is highly customizable, allowing you to adjust flavors and textures to suit your palate. For a spicier kick, consider adding a pinch of cayenne pepper or a touch of red pepper flakes during cooking. If you're a fan of herbs, try incorporating thyme or rosemary for a fragrant twist.

You can also experiment with different types of squash, such as acorn or kabocha, each bringing its unique flavor profile. If you prefer a chunkier soup, reserve some roasted squash cubes before blending and stir them back in after pureeing. This adds both texture and visual appeal to your dish.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash works well; just ensure it's thawed before roasting.

→ How can I make this soup vegan?

Simply omit the coconut milk or use a plant-based cream alternative.

→ Can I add other vegetables?

Absolutely! Carrots or sweet potatoes can be great additions for extra flavor.

→ How long will leftovers last?

Stored in an airtight container, this soup can last up to 3 days in the refrigerator.