Ginger Butternut Squash Soup is a warm, comforting dish that brings out the natural sweetness of butternut squash with a delightful hint of fresh ginger. This creamy, smooth soup is lightly spiced and perfectly balanced, making it ideal for chilly days or cozy gatherings. The ginger adds a gentle warmth, complementing the earthy, slightly nutty flavor of the squash, while a touch of cinnamon rounds out each spoonful. It’s easy to make, wholesome, and pairs wonderfully with crusty bread or a sprinkle of fresh herbs for a simple yet satisfying meal.
Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp ground cinnamon
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream (optional, for extra creaminess)
- Fresh herbs, pumpkin seeds, or a drizzle of coconut milk for garnish (optional)
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic, ginger, and cinnamon, and cook for another minute until fragrant.
- Add the Squash and Broth: Add the cubed butternut squash to the pot, along with a pinch of salt and pepper. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 20-25 minutes, or until the squash is very tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy.
- Add Cream (Optional): If desired, stir in coconut milk or heavy cream for extra richness. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs, pumpkin seeds, or a drizzle of coconut milk.
Enjoy this Ginger Butternut Squash Soup as a cozy, nourishing meal with a touch of warmth and sweetness that’s perfect for fall and winter!