Butternut Squash Ginger Soup Recipe

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 12/21/22
Tested by
Kayla Hoang
Photo of Kayla Hoang
Tested by Kayla Hoang
Kayla Hoang is a freelance recipe developer, writer, and baker whose Bangladeshi and Vietnamese roots influence all she does. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies.
Learn about The Spruce Eats' Editorial Process
Butternut squash ginger soup served in bowls.

The Spruce/Diana Chistruga

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 6 servings
Yield: 12 cups
Nutrition Facts (per serving)
207 Calories
7g Fat
37g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 207
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 22mg 7%
Sodium 1422mg 62%
Total Carbohydrate 37g 13%
Dietary Fiber 10g 36%
Total Sugars 9g
Protein 5g
Vitamin C 47mg 237%
Calcium 146mg 11%
Iron 2mg 12%
Potassium 981mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A bit of fresh ginger balanced with the kick of ground ginger turns sweet and rich squash soup into much more than the sum of its parts. Whereas many butternut squash soup recipes include cream, this version suggests just a dollop of sour cream or crème fraîche as a finishing touch. Blending the soup is what gives it a wonderful velvety texture.

Butternut squash is called for in this recipe, but any winter squash will be just as tasty. This soup is a flavorful beginning to a bigger meal or makes a nice light dinner with crusty bread and a fresh salad.

"Butternut squash soup is a favorite for cooler days when I’m craving something comforting, but not too heavy. Ginger provides warmth and a zing that contrasts well with the sweet squash and the soup can easily be adjusted to fit your palette. I love a dash of chili powder for an extra kick." —Kayla Hoang

Butternut Squash Ginger Soup Recipe/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 pounds butternut squash, or other winter squash

  • 3 tablespoons unsalted butter, or vegetable oil

  • 2 medium onions, coarsely chopped

  • 1/2 teaspoon salt, more to taste

  • 3 cloves minced garlic, optional

  • 1 tablespoon grated fresh ginger

  • 1 teaspoon ground ginger

  • 8 cups chicken broth, or vegetable broth

  • Sour cream, or crème fraîche, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make butternut squash ginger soup.

    The Spruce/Diana Chistruga

  2. Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.

    Chopped butternut squash on a cutting board.

    The Spruce/Diana Chistruga

  3. Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.

    Saute onions in a stock pot.

    The Spruce/Diana Chistruga

  4. Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.

    Saute onion with spices in a stock pot.

    The Spruce/Diana Chistruga

  5. Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.

    Butternut squash with onions and spices in a stock pot.

    The Spruce/Diana Chistruga

  6. Transfer small batches of the soup mixture to a blender. Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.

    Blending butternut squash ginger soup in a blender.

    The Spruce/Diana Chistruga

  7. Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.

    Butternut squash ginger soup serve in bowls with cream fraiche.

    The Spruce/Diana Chistruga

How to Store

  • Butternut squash soup will keep for a few days in an airtight container in the fridge.
  • For longer storage, freeze the cooled soup for up to a month. Defrost in the fridge before reheating and serving.

How do you thicken up butternut squash soup?

If you'd like a creamier butternut squash soup, add up to 1/2 cup of heavy cream or mix a big dollop of sour cream or crème fraîche directly into the soup. If your soup has too much liquid and you'd like it thicker, return the blended soup to the stove and simmer over low heat for several minutes, stirring often.