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 medium butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

A warm and comforting bowl of squash soup infused with the zesty kick of ginger, perfect for chilly days.

Created by

Vanessa Doyle

Last updated on 2025-12-24T18:27:39.731Z

This squash soup with ginger is a delightful blend of flavors that warms the soul. The natural sweetness of the squash is perfectly complemented by the spicy notes of ginger, making it a favorite for any season.

        Why You'll Love This Recipe
        A perfect balance of sweet and spicy flavors
Creamy texture that warms you from the inside out
Simple to prepare yet impressive enough for guests

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It is an excellent source of vitamins A and C, which are crucial for maintaining healthy skin and a robust immune system. Additionally, the fiber content in squash aids digestion and helps keep you feeling full longer, making it a great choice for those looking to maintain a healthy diet.

This vibrant vegetable is versatile and can be used in a variety of dishes, but in soup form, it truly shines. The natural sweetness of butternut squash pairs beautifully with the zesty kick of ginger, creating a comforting and satisfying meal that warms you up from the inside out.

Ginger: The Secret Ingredient

Ginger is renowned for its numerous health benefits, including anti-inflammatory and antioxidant properties. Adding fresh ginger to your squash soup not only enhances the flavor but also contributes to better digestion and can help soothe nausea. This makes it a fantastic addition, especially during the colder months when immune support is a priority.

The warmth of ginger complements the creamy texture of the soup, creating a delightful contrast that elevates the dish. For those who enjoy a little extra heat, feel free to add more ginger to taste, making this soup uniquely yours.

Serving Suggestions

To make your squash soup even more delightful, consider topping it with a sprinkle of roasted pumpkin seeds or a drizzle of balsamic glaze. These additions not only enhance the visual appeal but also provide a satisfying crunch that contrasts nicely with the creamy soup.

Pair your soup with a warm crusty bread or a light salad to create a complete meal. This dish is perfect for cozy dinners, and it also makes for a fantastic starter when entertaining guests. The beautiful golden color and aromatic spices will impress your friends and family, making it a go-to recipe for any occasion.

Ingredients

Main Ingredients

2 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Olive oil for sautéing

Gather all ingredients before starting the cooking process for a smooth cooking experience.

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes.

Cook the Squash

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

Blend the Soup

Using an immersion blender, blend the soup until smooth. For a creamier texture, stir in the coconut milk and season with salt and pepper. Heat through before serving.

Serve the soup hot, garnished with a sprinkle of ginger or a drizzle of coconut milk if desired.

Storage Tips

This squash soup can be stored in the refrigerator for up to five days. Allow the soup to cool completely before transferring it to an airtight container. When reheating, simply warm it on the stove or in the microwave, stirring occasionally to maintain a smooth consistency.

If you want to store it for a longer period, consider freezing the soup. Pour cooled soup into freezer-safe bags or containers, leaving some space for expansion. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating for a quick and convenient meal.

Variations to Try

Feel free to customize this soup to suit your taste preferences! For a spicier version, add a pinch of cayenne pepper or some diced jalapeños during the sautéing process. Alternatively, you can incorporate other vegetables like carrots or sweet potatoes for added flavor and nutrition.

If you're looking to make this recipe vegan, ensure that your vegetable broth and any optional toppings are plant-based. You can also substitute the coconut milk with almond or oat milk for a different flavor profile while keeping the soup creamy and satisfying.

Questions About Recipes

→ Can I use frozen squash for this recipe?

Yes, frozen squash works well. Just ensure it's thawed before cooking.

→ How can I make this soup vegan?

This recipe is already vegan-friendly as it uses vegetable broth and coconut milk.

→ What can I serve with this soup?

Crusty bread or a fresh salad makes a great accompaniment.

→ Can I store leftovers?

Yes, store in an airtight container in the fridge for up to 3 days. Reheat before serving.