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 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

A warm and comforting soup that combines the sweetness of squash with the zing of ginger.

Created by

Summer Blake

Last updated on 2025-12-24T11:42:43.149Z

This squash soup with ginger recipe is a delightful way to warm up on a chilly day. The combination of roasted squash and fresh ginger creates a comforting yet exciting flavor profile that is perfect for any occasion.

        Why You Will Love This Recipe
        A perfect blend of sweet and spicy flavors
Creamy texture that is both satisfying and healthy
Quick and easy to prepare for weeknight dinners

      

The Health Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. Rich in vitamins A and C, it supports immune function and promotes healthy skin. The vibrant orange color indicates a high level of beta-carotene, an antioxidant that helps to protect cells from damage. Incorporating squash into your diet can contribute to better vision and overall health.

Additionally, butternut squash is a great source of dietary fiber, which aids in digestion and helps maintain a healthy weight. Fiber keeps you feeling full for longer, making it an excellent choice for those looking to manage their appetite without sacrificing flavor.

Ginger: A Flavor Powerhouse

Ginger is not just a spice; it's a powerhouse of health benefits. Known for its anti-inflammatory properties, ginger can help alleviate digestive issues and reduce nausea. Its warm, zesty flavor complements the sweetness of squash perfectly, creating a harmonious balance in this soup.

Incorporating ginger into your meals can also boost your immune system and may even help with muscle pain due to its natural anti-inflammatory effects. This recipe combines the nutritional benefits of both squash and ginger, making it as nourishing as it is delicious.

Perfect Pairings for Your Soup

This squash soup pairs beautifully with crusty bread or a light salad for a complete meal. Consider serving it with a simple arugula salad dressed in lemon vinaigrette to balance the richness of the soup. The peppery notes of arugula complement the sweetness of the squash perfectly.

For a heartier option, you might add roasted chickpeas on top of the soup for added protein and crunch. They not only enhance the texture but also make the dish more filling, transforming it from a starter into a satisfying main course.

Ingredients for Squash Soup with Ginger

For the Soup

2 cups butternut squash, peeled and diced
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 adjust the seasoning according to your taste preferences.

Instructions

Prepare the Squash

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

Sauté Aromatics

In a large pot, heat a little olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute.

Combine and Simmer

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

Blend and Serve

Using an immersion blender, purée the soup until smooth. If using coconut milk, stir it in now. Adjust seasoning as needed and serve warm.

Garnish with a sprinkle of fresh herbs if desired.

Storage and Reheating Tips

Leftover squash soup can be stored in an airtight container in the refrigerator for up to five days. The flavors will continue to meld, making it even tastier the next day. If you want to freeze it, let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months.

When reheating, simply warm it on the stovetop over low heat. If the soup appears too thick, add a splash of vegetable broth or water to reach your desired consistency. Always taste and adjust the seasoning before serving.

Customization Ideas

This squash soup recipe serves as a fantastic base for customization. For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes during the cooking process. You can also experiment with different types of squash, such as pumpkin or acorn squash, for varied flavors and textures.

If you're looking to add more protein, consider stirring in some cooked lentils or beans. Not only do they enhance the nutritional profile, but they also make the soup even more hearty and satisfying.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash can be used, just ensure it's thawed and drained before roasting.

→ Is this soup vegan?

Yes, this soup is vegan-friendly, especially if you omit the coconut milk.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the soup?

Absolutely! This soup freezes well for up to 3 months. Just make sure to cool it completely before freezing.