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

Highlighted under: Healthy & Light

Warm up with this delicious and creamy squash soup infused with zesty ginger. Perfect for cool evenings!

Created by

Vanessa Doyle

Last updated on 2025-12-24T16:39:40.332Z

This squash soup with ginger is a comforting dish that celebrates the flavors of autumn. The natural sweetness of the squash pairs beautifully with the warmth of ginger, creating a harmony of taste that is both satisfying and nourishing.

        Why You'll Love This Recipe
        Rich flavor from roasted squash and ginger
Creamy texture without heavy cream
Perfectly spiced for warmth and comfort
Easy to make and perfect for meal prep

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It's an excellent source of vitamins A and C, both of which are essential for maintaining healthy skin and vision. This vibrant vegetable is also rich in antioxidants, helping to fight inflammation and boost your immune system, making it a perfect choice for a comforting soup during the cooler months.

Additionally, butternut squash is low in calories and high in fiber, making it a great option for those looking to maintain a healthy weight. The fiber content aids digestion, keeping you feeling fuller for longer. Incorporating this nutritious ingredient into your diet can contribute to overall health while satisfying your cravings for warmth and comfort.

Ginger: A Zesty Addition

Ginger is not just a flavor powerhouse; it also offers numerous health benefits. Known for its anti-inflammatory and antioxidant properties, ginger can help alleviate digestive issues and reduce nausea. Adding ginger to your squash soup elevates the dish, giving it a delightful zing that balances the sweetness of the squash.

Moreover, the warming qualities of ginger make this soup particularly comforting on chilly evenings. The combination of ginger and squash creates a harmonious blend of flavors that not only pleases the palate but also nourishes the body. This makes the soup an ideal choice for anyone looking to enjoy a healthy and flavorful meal.

Perfect for Meal Prep

This squash soup with ginger is an excellent option for meal prep enthusiasts. Not only is it easy to make, but it also stores well in the refrigerator or freezer. You can whip up a large batch, portion it out, and have delicious homemade soup ready whenever you need a quick meal. Just reheat and enjoy!

When stored properly, the flavors of the soup can deepen over time, making it even more delightful as leftovers. Simply thaw and reheat for a satisfying lunch or dinner. You can also customize the soup by adding your favorite toppings or sides, making it a versatile dish that can adapt to your cravings.

Ingredients

Gather these fresh ingredients to make a delightful squash soup.

Ingredients

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

Make sure to have all your ingredients prepped before starting the cooking process.

Instructions

Follow these simple steps to create your squash soup with ginger.

Roast the Squash

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

Sauté Aromatics

In a large pot, heat a bit 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 another 2 minutes until fragrant.

Combine and Simmer

Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to allow flavors to meld.

Blend the Soup

Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Stir in coconut milk if desired for extra creaminess.

Season and Serve

Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs.

Enjoy your homemade squash soup with ginger, perfect for any occasion!

Serving Suggestions

To enhance your squash soup experience, consider serving it with a slice of crusty bread or a side salad. A sprinkle of roasted pumpkin seeds or a drizzle of balsamic reduction can add an extra layer of flavor and texture. For those who love a bit of heat, a dash of red pepper flakes can provide a delightful kick.

Pairing the soup with a light white wine, such as a Sauvignon Blanc, can also complement the flavors beautifully. This makes for a cozy dinner that’s not only satisfying but also impressively gourmet.

Storage Tips

If you find yourself with leftover soup, store it in an airtight container in the refrigerator for up to five days. To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. It can last up to three months in the freezer, making it a great option for future meals.

When reheating, do so gently on the stove or in the microwave, adding a splash of vegetable broth or water if the soup has thickened. This way, you’ll keep the texture creamy and enjoyable, just like when it was freshly made.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can use acorn squash or pumpkin as alternatives, though the taste will vary slightly.

→ Is this soup vegan?

Yes, as long as you use vegetable broth and skip the coconut milk, it's vegan-friendly.

→ How can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I add protein to this soup?

Yes, cooked lentils or chickpeas can be added for extra protein.