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

Highlighted under: Healthy & Light

Warm up with a comforting bowl of squash soup infused with spicy ginger for a delightful twist.

Created by

Vanessa Doyle

Last updated on 2025-12-24T17:39:38.848Z

This squash soup with ginger is a perfect blend of sweet and spicy, bringing warmth and comfort to your bowl. Ideal for chilly evenings or as a starter for a gathering, this soup is both nutritious and satisfying.

        Why You Will Love This Recipe
        The perfect balance of sweetness from the squash and a kick of spice from the ginger
Creamy texture that warms you from the inside out
Easy to make and perfect for meal prep

      

The Health Benefits of Squash and Ginger

Butternut squash is not just delicious; it's also packed with nutrients. This vibrant orange squash is an excellent source of vitamins A and C, potassium, and fiber. Including it in your diet can boost your immune system, improve vision, and support heart health. When combined with ginger, known for its anti-inflammatory properties, this soup becomes a powerhouse of health benefits. Ginger can aid in digestion, reduce nausea, and even alleviate muscle pain, making this dish a nourishing choice for any meal.

In addition to its health properties, squash is versatile and can be used in various dishes, from soups to salads. Its natural sweetness pairs beautifully with the spicy warmth of ginger, creating a comforting yet invigorating flavor profile. This recipe not only satisfies your taste buds but also provides a wholesome, guilt-free way to warm up during chilly days.

Perfect for Meal Prep

Squash soup is an ideal candidate for meal prep. Its ingredients are easy to find, and the soup can be made in bulk to enjoy throughout the week. After blending, simply store the soup in airtight containers in the refrigerator for up to five days. For longer storage, consider freezing portions. When you're ready to enjoy it, just reheat on the stove or in the microwave, making it a convenient option for busy days.

Not only does this soup save time during hectic weekdays, but it also allows for flavor enhancement. The longer the soup sits, the more the flavors meld together, making it even tastier on the second or third day. Pair it with a crusty piece of bread or a simple salad for a complete meal that feels both indulgent and healthy.

Serving Suggestions and Variations

This squash soup is delicious on its own, but there are plenty of ways to elevate it further. Consider topping each bowl with a dollop of Greek yogurt or a sprinkle of pumpkin seeds for added texture and flavor. Fresh herbs like cilantro or parsley can also brighten the dish, adding a refreshing contrast to the warmth of the soup. If you enjoy a spicier kick, drizzle the soup with chili oil or add a pinch of cayenne pepper during cooking.

Feel free to experiment with the base of the soup as well. You can substitute butternut squash with other types of squash like acorn or pumpkin, or even mix in carrots or sweet potatoes for a different flavor profile. Each variation will bring its unique twist while keeping the comforting essence of the soup intact.

Ingredients

Main Ingredients

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

Prepare all the ingredients before starting the cooking process.

Instructions

Sauté the Aromatics

In a large pot, heat the 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 2 minutes until fragrant.

Cook the Squash

Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.

Add Coconut Milk

Stir in the coconut milk (if using) and season with salt and pepper to taste. Heat through for another 5 minutes.

Serve

Serve hot, garnished with a sprinkle of fresh ginger or herbs if desired.

Enjoy your delicious squash soup!

Storage Tips

To ensure your squash soup stays fresh, let it cool to room temperature before storing it in the fridge. Use airtight containers to prevent odor absorption and maintain flavor. If you're freezing the soup, portion it into freezer-safe bags or containers, leaving some space for expansion. This way, you can thaw only what you need without compromising the quality of the entire batch.

When reheating, add a splash of vegetable broth or water if the soup has thickened. This will help regain its creamy consistency and enhance the flavor. Always reheat to a safe temperature before enjoying your meal.

Nutritional Information

One serving of squash soup with ginger contains approximately 150 calories, making it a low-calorie yet filling option. It's rich in vitamins A and C, providing significant health benefits while being low in fat. The addition of coconut milk, while optional, adds a creamy texture and healthy fats, which can keep you feeling satisfied longer.

This soup is also naturally gluten-free and vegan, accommodating various dietary preferences. Whether you're looking to maintain a balanced diet or simply want a comforting bowl of soup, this recipe ticks all the boxes.

Questions About Recipes

→ Can I use frozen squash?

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

→ Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free.

→ How can I make this soup vegan?

This recipe is already vegan if you use vegetable broth and omit the coconut milk or use a non-dairy alternative.

→ Can I store leftovers?

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