Butternut Squash Soup with a Kick of Ginger
This velvety soup combines roasted butternut squash with fresh ginger, onions, and garlic to create a fragrant, smooth bowl of comfort. Blended until silky, it offers a bright, spicy flavor with a rich, creamy texture, perfect for cozy days and hearty meals.
Equipment
- Baking sheet
- Large pot
- Immersion blender or regular blender
Ingredients
- 1 large butternut squash peeled, seed removed, cut into chunks
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 inch fresh ginger grated
- 1 can coconut milk full-fat, optional for creaminess
- 2 tablespoons olive oil for roasting and sautéing
- 1/2 teaspoon red pepper flakes optional, for heat
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 400°F (200°C). Arrange the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 25-30 minutes until tender and caramelized, filling your kitchen with a sweet, nutty aroma.
- While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Stir occasionally to prevent sticking and let the onions soften.
- Add the minced garlic and grated ginger to the onions, cooking for another minute until fragrant. The mixture should become aromatic and slightly sizzle, signaling the spices are blooming.
- Once the roasted squash is ready, gently scoop it into the pot with the sautéed onion mixture. Pour in the coconut milk if using, which adds richness and creaminess to the soup. Stir everything together to combine.
- Bring the mixture to a gentle simmer, then add red pepper flakes, salt, and pepper to taste. Let it simmer uncovered for about 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture to a blender in batches, blending until silky, then return to the pot.
- Taste the soup and adjust seasoning with more salt, pepper, or ginger if desired. If the soup is too thick, stir in a splash of water or broth to loosen it up.
- Spoon the hot, creamy soup into bowls. Garnish with a drizzle of olive oil, toasted pumpkin seeds, chopped herbs, or a dollop of yogurt for extra flavor and texture.
Notes
For an extra spicy kick, add more ginger or a dash of hot sauce. To make it vegan, ensure the coconut milk is plant-based. This soup stores well in the fridge and can be reheated gently on the stove.