Gingery Butternut Squash Soup

To call winter the season for soup would be a considerable understatement…

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Long days and cold nights certainly require a warm, easy, and comforting dinner, and if soup doesn’t possess those qualities, I don’t know what does!

Butternut squash is one of my favorite things to build a soup with – naturally low in fat and high in vitamin A, C, and potassium, it’s easily whipped until smooth as a velvety soup base.

I’ve made quite a few squash soups before, but this time around, I wanted to experiment with a flavor variation in the form of fresh ginger.

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It had the potential to be divine, but it also had the potential to be disgusting…

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Thankfully, it turned out to be a delicious risk!

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Gingery Butternut Squash Soup

Vegan, serves four

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  • 1 medium butternut squash
  • 1/4 cup minced fresh ginger
  • 1/3 sweet onion, diced
  • 1 cup vegetable broth
  • 1/2 cup almond milk
  • 1 teaspoon salt
  • drizzle of olive oil


  • Preheat oven to 400 degrees.
  • Cut squash into four quarters. Remove strings and seeds (set aside seeds for roasting as a garnish if so desired). Coat fleshy sides with olive oil and lay skin-down in a baking pan; cover with tin foil and bake for 1 hour or until squash is easily punctured with a knife.

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  • If you chose to roast the seeds as a garnish, toss them with a few drops of olive oil and a pinch of garlic salt. Arrange them on a cookie sheet or in a miniature loaf pan and pop them into the oven alongside the roasting squash for 4-8 minutes or until lightly browned and crispy.
  • Warm the drizzle of olive oil in a small pan while dicing the onion; sauté’ for 3-5 minutes.
  • Skin and mince the fresh ginger.

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  • Once the squash quarters have cooled to the touch, remove the skin and cut them into small chunks.
  • Drop squash, onion, ginger, broth, and almond milk into a food processor and blend on low speed until smooth.
  • Transfer to a medium pot and heat over low heat, stirring in the salt as the soup simmers for 10 to 15 minutes.
  • Serve warm! Garnish with vegan sour cream (or Greek yogurt as I did) and roasted squash seeds.

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The ginger flavor was ever so subtle – for a bolder taste, consider increasing the amount used to 1/3 or even 1/2 cup. I, however, enjoyed the ginger as just a slight undertone.

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PS – check out this post from March 2010 for my first experience with butternut soup. Not only is today’s soup a far cry from a microwaved bowl of V8 in my dorm, but I can’t believe how my blog has progressed since then! On that note, stay tuned for a rambling verbose yet insightful writing-themed post this evening!

What is your favorite soup ingredient? Also, if you have a blog, how has yours changed from when you first started writing? I’d love to see links to your first-ever posts, by the way 😉


13 Comments on “Gingery Butternut Squash Soup”

  1. Yummy!!! i’ve never had butternut squash before!!! That soup looks tasty, though!

  2. I had a really similar soup last week with red lentils blended in for some protein! I agree, the ginger goes surprisingly well with squash 🙂

  3. Weighting For 50 says:

    I have a cold right now, and would LOVE a bowl of this. Actually, two bowls!!

  4. I absolutely love butternut squash soup, and I think a subtle ginger flavor sounds delicious!

    Wow, my blog has progressed so much since I started it almost a year ago. While the concept behind mine was always “whole-self health,” I really think that my posts have gotten closer and closer to embodying what that really means. It’s been such a learning experience for me!

  5. greensandjeans says:

    Ginger and butternut squash are two of my very favorite ingredients! I think anything squash automatically makes a killer soup.

    My blog has changed A LOT recently with my job/move, for the better I think. It allows me to put more of myself out there and while I’ve always enjoyed doing it, I really look forward to sitting down and writing every day!

  6. Katy says:

    Mmmmm I love butternut squash! This looks delicious!

    I haven’t had my blog for too long for it to have a huge change. My writing has gotten a little better, but my pictures are still sub-par. I am saving up for a D-SLR however and that’s when I believe my blog will TRULY change. 🙂

    This is my first post:

  7. Every time I contemplate making a squash soup, I can’t make it past the roasting stage! Seriously, I love eating squash straight up so much.. I don’t think pureeing it into a soup would do it justice for me!

  8. ginger in a squash soup is a fantastic idea.

  9. Faith says:

    What a delicious soup! Love the addition of ginger and your idea of roasting the seeds for garnish is brilliant!

  10. I die for anything with butternut squash in it! This looks fab!

  11. i LOVE ginger ever since I used it with tofu! my favorite soup ingredient is probably peas!
    My blog is fairly new but I still laugh at how lame my first post was:

  12. Sofia says:

    what beautiful photographs! and the le creuset makes all food prettier, of course. i never thought to use ginger with b-squash. where the heck have i been? will certainly give something like this a try soon!

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