Butternut Squash and Ginger Soup: Easy Soup Recipe

Butternut squash is an excellent ingredient to use in soups as it has a smooth texture, is full of flavour, and is very nutritious. There are many variations of soups made using this ingredient, including this delicious butternut squash and ginger soup.

It is a fantastic soup to eat at any time of year, as it is light enough to enjoy in the spring and summer months, while it is warming in autumn and winter. Not only is this a tasty soup to enjoy as a family meal, but the vibrant colour means it is also a visually appealing option for a starter at a dinner party.

Butternut squash and ginger soup is a dish that will suit people following specific diets, as it is vegan, dairy-free, and gluten-free. Therefore, it is something you can make to meet all dietary requirements.

Here is how to make a tasty and warming butternut squash and ginger soup.

Ingredients for Butternut Squash and Ginger Soup

• 2 butternut squash
• 1 large onion, finely diced
• 2-inch piece of fresh ginger, peeled and minced
• 1 tbsp demerara sugar
• 2 cloves of garlic, crushed
• 1-litre of vegetable stock
• 1 tbsp olive oil or vegetable oil
• Salt and black pepper to taste

How to Make Butternut Squash and Ginger Soup

1. Preheat the oven to 375F/ 190C/ gas mark 5.
2. Cut the butternut squash lengthways, then scoop out the seeds with a spoon.
3. Put the butternut squash flesh side down on a baking tray, and bake in the oven for approximately 50 minutes or until the flesh is very soft.
4. Remove from the oven and leave to cool before peeling the butternut squash and cutting into chunks.
5. Meanwhile, put the oil in a large pan over medium heat.
6. Add the onions, ginger, garlic, and demerara sugar to the pan, then cook for approximately five minutes or until the onions have begun to soften.
7. Add the squash and the vegetable stock to the pan, cover with a lid and simmer for 15 minutes.
8. Blitz the soup either in a food processor or using a hand blender until the soup has a smooth consistency.
9. If you have used a food processor, return the soup to the pan.
10. Season the butternut squash and ginger soup with salt and pepper to taste and cook for a further five minutes.
11. Serve into bowls or leave to cool before storing in the refrigerator.

Additional Tips

• If you are not vegan or following a dairy-free diet, then you can add a little cream or crème fraiche to this butternut squash and ginger soup for a creamier flavour.
• When cutting the butternut squash, lie it on its side as it is safer to cut this way. It can also help to put a tea towel on the chopping board as it reduces the risk of the butternut squash slipping.
• An easy way to mince ginger is to use a grater.
• If you enjoy this recipe, then you may also like our butternut squash and apple soup recipe.