Spice up autumn with this Butternut Squash Ginger Soup! Made with coconut milk and garnished with pumpkin seeds, it’s the perfect cozy soup!
Today’s recipe is an homage to a soup I had at my dear friend Berett’s baby shower. It was such a beautiful day with friends and family to celebrate our sweet Berett! The shower was impeccably catered, with baby-blue place settings and gorgeous flower arrangements that her mom made (Peggy is the queen of dahlias – just check out her Instagram @beldenhillgardens!) For the food, we had a carrot ginger soup, arugula and spinach salad, lemony farro salad with lentils and herbs, and herb-roasted fall vegetables. All of the food was incredibly delicious, but the star of the show for me was the carrot ginger soup! It was the perfect combination of sweet, earthy carrot and zingy ginger. I couldn’t stop thinking about the soup after the shower, but weirdly I “logged” it in my brain as being made with butternut squash. And that’s how this recipe was born!
I made a spin on Berett’s carrot ginger soup using local, in-season butternut squash with delicious results. Like carrots, butternut squash is also sweet and earthy, but with more of a pumpkin-y taste. When paired with fresh ginger and creamy coconut milk, it’s the ideal way to warm up on a chilly fall night. Enjoy! :)
For more squash recipes, try this Vegetarian Butternut Squash Carbonara, this Creamy Honeynut Squash Pasta, or this Butternut Squash Cashew Korma!
Butternut Squash Ginger Soup FAQs
Is this Butternut Squash Ginger Soup vegan?
Yes! With fresh vegetables, vegetable broth, and coconut milk, this soup is 100% plant-based and vegan.
Is this butternut squash ginger soup made with coconut milk?
Yes – I have coconut milk as a garnish in this recipe, for pockets of creaminess within the soup. However, if you don’t like coconut milk, you can use cashew cream or regular cream if you’d like!
What flavors go well with butternut squash?
Butternut squash is a great vegetable because it lends itself well to sweet and savory elements.
Is this Butternut Squash Ginger Soup healthy?
Yes! Ginger is an incredibly nutritious food associated with healthy digestion. This article on the benefits of ginger from the John’s Hopkins Medical blog is a great resource for more information! In addition, this soup contains turmeric, which is a known anti-inflammatory agent.
Why does my butternut squash soup taste bitter?
If your soup tastes bitter, it’s possible that your butternut squash was underripe. Not to worry, just add in one or two teaspoons of maple syrup or honey to the soup and mix it in well!
Butternut Squash Ginger Soup
Ingredients
Butternut Squash Ginger Soup
- 1 Tbsp Olive Oil
- 1 Yellow Onion diced
- 2 Cloves Garlic minced or grated
- 1 Tbsp Fresh Ginger grated
- 1/2 Tsp Dried Turmeric
- 1 Tsp Dried Sage
- 1/2 Tsp Paprika
- Pinch of Nutmeg
- 1/2 Tsp Black Pepper or more, to taste
- 1/2 Tsp Salt or more, to taste
- 3 Lbs Butternut Squash peeled and cubed
- 4 Cups Vegetable Broth
Garnishes
- 1/2 Cup Coconut Milk
- Fried Sage optional
- Pepitas or Pumpkin Seeds optional
Instructions
- Start by prepping all of your vegetables – peel and cube the butternut squash, dice the onion, grate the garlic and ginger.
- Bring the oil to medium-low heat in a large soup pot. Once oil is hot, add in the onions. Sauté for about 3-5 minutes, or until onions are translucent and fragrant.
- Then, add in the garlic, ginger, salt, and spices, and cook down for about 30 seconds.
- Add in the butternut squash cubes and stir until everything is evenly mixed. Then, add in the vegetable broth and stir, being sure to scrape down the sides and bottom of the pot.
- Cover the pot, and let simmer for 25-30 minutes.
- After the time has passed, make sure the butternut squash is tender by piercing with a fork. If it's still hard, continue to simmer until it is fork-tender.
- Let the soup cool slightly. Then, either use a handheld immersion blender or CAREFULLY pour the soup into a blender, and blend on high until soup is completely smooth and creamy.
- Serve the soup hot in shallow bowls, garnished with coconut milk, sage, and pumpkin seeds.
- Enjoy!
Nutrition
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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