Velvety Butternut Squash Soup with a Sharp Ginger Kick

As autumn leaves start to fall, I find myself craving the comforting warmth of a hearty soup. But this time, I wanted to push the cozy boundaries a bit—adding a zing of fresh ginger to brighten the sweet, nutty notes of roasted butternut squash. It’s a recipe that transforms a simple comfort food into a lively, rediscoverable delight.

The aroma alone, a fragrant mix of caramelized squash and spicy ginger, can turn any kitchen into a fall festival. This soup is a celebration of the season’s flavors, enhanced by a touch of acidity and a drizzle of cream. It’s perfect for those chilly evenings when you need something both grounding and invigorating.

Roasted Butternut Squash Soup with Fresh Ginger

This soup features roasted butternut squash blended into a velvety puree, accented by the zesty flavor of fresh ginger. It has a smooth, thick texture with a warm, golden color, topped with a swirl of cream and garnished with herbs for a seasonal presentation.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 large butternut squash peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting
• 1 inch fresh ginger peeled and grated
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1/2 cup heavy cream for serving, optional
• to taste salt and pepper
• fresh herbs such as parsley or thyme for garnish

Equipment

• Baking sheet
• Blender
• Large pot
• Wooden spoon

Method

 

1. Preheat the oven to 400°F (200°C). Toss the butternut squash chunks with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet.
2. Roast the squash for about 25-30 minutes, or until they are golden and tender when pierced with a fork. The aroma of caramelizing squash will fill your kitchen.
3. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger to the pot, stirring constantly until fragrant, about 1 minute. The mixture should smell spicy and warm.
5. Once the squash is finished, transfer it to the pot. Pour in the vegetable broth and bring to a gentle simmer, allowing the flavors to meld for about 10 minutes.
6. Use an immersion blender or transfer the soup batches to a blender, then blend until completely smooth and creamy. Be careful with hot liquids; blend in batches if needed.
7. Return the pureed soup to the pot if using a blender, and stir in the heavy cream for richness. Season with salt and pepper to taste.
8. Heat the soup gently until warmed through, about 5 minutes. The soup should be velvety and warm with a vibrant golden hue.
9. Ladle the soup into bowls, garnish with fresh herbs, and an extra drizzle of cream if desired. Serve hot for a cozy autumn meal.

Notes

For a vegetarian option, ensure the broth is vegetable-based. You can also add a pinch of cayenne pepper for extra warmth.

As the weather turns colder, I find this recipe becomes a staple on my table. Its simple ingredients and bold flavors remind me that sometimes, the most satisfying dishes are the easiest to put together. Here’s to many more bowls of this comforting, ginger-kissed butternut squash soup.