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Roasted Butternut Squash and Ginger Soup

This soup combines roasted butternut squash with sliced fresh ginger, resulting in a smooth, velvety purity with a hint of zesty spice. The roasting process enhances the sweetness of the squash, while blending creates a silky texture, finished with a fresh ginger punch for depth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 2 slices fresh ginger sliced thin
  • 1 small onion chopped
  • 3 cups vegetable broth or chicken broth
  • 1 can (13.5 oz) coconut milk for creaminess
  • to taste Salt and pepper for seasoning

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Chef’s knife

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the butternut squash chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until the edges are lightly caramelized and the squash is tender when pierced with a fork.
  2. While the squash is roasting, heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion for 5-7 minutes until softened and fragrant, with a hint of translucent glow.
  3. Remove the roasted squash from the oven and add it to the pot with onions. Pour in the vegetable broth and add the sliced ginger. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
  4. Use an immersion blender to carefully blend the soup until silky smooth, or transfer the mixture in batches to a blender. Be cautious with hot liquids—mix in a vented lid or towel to avoid splashes.
  5. Stir in the coconut milk to add richness and a hint of sweetness, then season with salt and pepper to taste. Warm the soup over low heat for a few minutes, stirring occasionally, until heated through and fragrant.
  6. Serve the soup hot, garnished with a few thin slices of fresh ginger or a drizzle of coconut milk if desired, for an inviting and comforting presentation.

Notes

You can customize the spice level by adjusting the amount of fresh ginger. For extra depth, add a touch of cinnamon or a squeeze of lemon before serving.