Why You’ll Love This Butternut Squash Soup with Ginger

• It’s the ultimate comfort food. This soup is velvety, rich, and deeply satisfying. The process of roasting the squash first gives it a caramelized, nutty sweetness that you just can’t get from boiling.
• The ginger adds a beautiful, zingy warmth. It’s not spicy in a harsh way, but it provides this lovely, aromatic heat that cuts through the richness of the squash and makes each spoonful feel alive and exciting.
• It’s incredibly versatile. You can enjoy it silky-smooth or leave it a little chunky for more texture. It’s a fantastic base for all sorts of toppings, from crunchy croutons to a swirl of coconut milk.
• It’s a make-ahead dream. This soup honestly tastes better the next day after the flavors have had more time to mingle and deepen. It freezes beautifully, too, so you can have a taste of autumn ready whenever the mood strikes.

Ingredients & Tools

• 1 large butternut squash (about 2-2.5 lbs / 1-1.2 kg)
• 2 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 3-4 cloves garlic, minced
• A 2-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk or heavy cream (plus more for garnish)
• 1 teaspoon maple syrup (optional)
• 1/2 teaspoon ground nutmeg
• Salt and black pepper to taste

Tools: A large baking sheet, a large soup pot or Dutch oven, an immersion blender or standard blender, a microplane or fine grater for the ginger.

Don’t be tempted to use pre-chopped squash here—roasting a whole one yourself makes a world of difference in flavor. And that fresh ginger is non-negotiable; its bright, pungent quality is what makes this soup so special compared to the versions you might be used to.

Nutrition (per serving)

• Calories: 180 kcal
• Protein: 3 g
• Fat: 8 g
• Carbohydrates: 28 g
• Fiber: 5 g

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your squash. Look for one that feels heavy for its size with a firm, matte skin. A heavier squash usually means it’s nice and moist inside, which is exactly what you want for a creamy soup.
• Don’t skip the roasting step. I know it adds time, but roasting the squash is the secret to unlocking its deepest, sweetest flavor. Boiling it will just give you a watery, bland result in comparison.
• Fresh ginger is key. The jarred, pre-minced ginger just doesn’t have the same vibrant, spicy kick. A microplane grater is your best friend here—it turns the ginger into a fine pulp, releasing all its amazing juices and oils directly into the soup.
• Broth matters. Since the broth is a main component of the liquid, using a good-quality, low-sodium vegetable broth will give you the best control over the final flavor. You can always add more salt, but you can’t take it out!

How to Make Butternut Squash Soup with Ginger

Serving Suggestions

Complementary Dishes

• A crisp green salad with a tangy vinaigrette — The sharpness of the dressing cuts through the soup’s richness and provides a refreshing contrast.
• Grilled cheese on sourdough — It’s a classic for a reason. The gooey, salty cheese and crunchy bread are the perfect textural partner for the smooth soup.
• Roasted chickpeas — Toss them with olive oil and smoked paprika, then roast until crispy for a fantastic, protein-packed crunchy topping.

Drinks

• A dry Riesling or unoaked Chardonnay — The slight sweetness and acidity in the wine complement the squash and ginger without overpowering them.
• Sparkling water with a twist of lime — The bubbles and citrus are wonderfully palate-cleansing between spoonfuls of the rich soup.
• Earl Grey tea — The bergamot in the tea has a lovely floral note that pairs surprisingly well with the warm spices in the soup.

Something Sweet

• Ginger molasses cookies — It’s a flavor echo that feels so intentional and satisfying after a bowl of ginger-spiked soup.
• A simple pear and almond tart — The delicate, fruity sweetness is a light and elegant way to finish the meal.
• Dark chocolate with sea salt — Just a square or two of high-quality dark chocolate provides a rich, bittersweet endnote.

Top Mistakes to Avoid

• Mistake: Not roasting the squash. Boiling the squash dilutes its flavor and can make the soup taste watery. Roasting concentrates the sugars and gives you that deep, caramelized base that is essential.
• Mistake: Burning the garlic and ginger. They cook very quickly and can turn bitter if they get too much color. Add them after the onions are soft and just cook until fragrant—no more than a minute!
• Mistake: Blending the soup while it’s too full in the blender. Hot liquid expands, and if you fill your blender jar more than halfway, you risk a soup explosion. Always work in batches and hold the lid down firmly.
• Mistake: Skipping the final taste and season. Soups need salt to make all the flavors pop. After you’ve blended in the coconut milk, always taste it and adjust the seasoning with more salt and pepper. It makes all the difference.

Expert Tips

• Tip: Add a splash of acid at the end. A small squeeze of fresh lime or lemon juice just before serving can brighten up the entire soup and make the ginger flavor really sing. It’s a little trick that elevates it from good to great.
• Tip: For an extra-silky texture, pass the soup through a fine-mesh strainer. After blending, pressing the soup through a strainer will catch any remaining fibrous bits, giving you a texture that’s unbelievably smooth and restaurant-quality.
• Tip: Freeze it flat. If you’re freezing leftovers, pour the cooled soup into a sturdy, zip-top freezer bag and lay it flat to freeze. This saves a ton of space and allows it to thaw much more quickly later on.
• Tip: Toast your own squash seeds. Don’t throw away the seeds you scooped out! Clean them, toss them with a little oil and salt, and toast them in a 350°F (175°C) oven for 10-15 minutes. They make a fantastic, crunchy garnish for your soup.

FAQs

Can I make this soup ahead of time?
Absolutely, and I highly recommend it! This soup is a fantastic make-ahead meal. Let it cool completely after cooking, then store it in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time. Just reheat it gently on the stovetop, adding a splash of broth or water if it has thickened up too much.

Can I use frozen butternut squash?
You can, in a pinch, but the flavor and texture won’t be quite the same. Frozen squash is typically pre-cooked and can be a bit watery, which might dilute your soup. If you do use it, skip the roasting step and add it directly to the pot with the onions. You may need to simmer it a bit longer to cook off some of the excess moisture.

My soup is too thick. How can I thin it out?
No problem at all! Simply stir in a little more vegetable broth, water, or even some extra coconut milk until it reaches your desired consistency. Add the liquid gradually, stirring well after each addition, so you don’t accidentally make it too thin.

Is there a substitute for the coconut milk?
Of course. Heavy cream or half-and-half will give you a similarly rich and creamy result. For a lighter, dairy-free option, you could use a plain, unsweetened almond milk or cashew milk, though the soup won’t be quite as rich. A swirl of plain yogurt or a dollop of sour cream at the end also works beautifully.

How long does this soup last in the freezer?
It freezes wonderfully for up to 3 months. Make sure it’s completely cooled before transferring it to a freezer-safe container, leaving a little space at the top for expansion. To serve, thaw it overnight in the refrigerator and then reheat it gently on the stove, giving it a good stir as it warms up.