Butternut Ginger Soup
Creamy, comforting, and packed with bold, vibrant flavors, this Butternut Ginger Soup is a must-try dish for cozy meals and easy entertaining. Made with roasted butternut squash, fresh ginger, and aromatic spices like cumin and cinnamon, this recipe strikes the perfect balance between savory and subtly sweet. A swirl of velvety coconut milk adds a luscious creaminess, while the option to garnish with fresh cilantro or crunchy pumpkin seeds elevates it into a show-stopping starter or satisfying main course. Ready in just 45 minutes and naturally vegan and gluten-free, this wholesome soup is perfect for meal prep, chilly evenings, or nourishing weeknight dinners. Whether you're craving fall flavors or looking for a refreshing twist on classic squash soup, this recipe has you covered!
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Recipe Information
Ingredients
- 1 large (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1 tablespoon (grated) fresh ginger
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- optional garnishes (e.g., fresh cilantro, pumpkin seeds, or a drizzle of coconut milk)
Instructions
Peel, seed, and cube the butternut squash into 1-2 inch pieces.
Heat the olive oil in a large pot over medium heat.
Dice the onion and sauté it in the pot until translucent, about 3-4 minutes.
Mince the garlic and add it to the pot, cooking for an additional minute until fragrant.
Add the grated ginger, ground cumin, and ground cinnamon to the pot. Stir to coat the aromatics in the spices.
Add the cubed butternut squash to the pot and stir to combine.
Pour in the vegetable stock, ensuring the squash is fully submerged. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the squash is tender.
Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Return the blended soup to the pot, if necessary, and stir in the coconut milk. Season with salt and black pepper to taste.
Reheat the soup gently over low heat if needed, but do not let it boil.
Serve warm, garnished with your choice of optional toppings such as fresh cilantro, pumpkin seeds, or an extra drizzle of coconut milk.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 13.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
