Butternut Squash Ginger Soup

Ginger Squash Soup


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  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
185 Calories
8g Fat
23g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 185
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 1160mg 50%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 17%
Protein 9g
Calcium 126mg 10%
*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 turn 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 creme fraiche as a finishing touch; blending the soup is what gives it a wonderful velvety texture.

Butternut squash is, obviously, the squash 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.


  • 4-pound butternut squash or other winter squash
  • 2 medium onions
  • Optional: 3 cloves garlic
  • 3 tablespoons unsalted butter or vegetable oil
  • 1/2 teaspoon salt (plus more to taste)
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground ginger
  • 8 cups chicken broth or vegetable broth
  • Optional: sour cream or crème fraîche

Steps to Make It

  1. Gather the ingredients.

  2. Halve, seed, peel, and cube the squash. Set aside.

  3. Halve, peel, and chop the onion. Peel and mince the garlic, if you're using it.

  4. Place a large pot over medium-high heat and melt the butter. Add the chopped onion, sprinkle with 1/2 teaspoon of the salt, and cook, stirring occasionally, until onion is soft, about 3 minutes.

  5. Add the garlic, if using, and cook until fragrant, about 1 minute.

  6. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 more minute.

  7. Add the squash and chicken or vegetable broth. Bring to a boil. Cover, reduce the heat to a simmer and cook until squash is very tender—about 20 minutes.

  8. Transfer small batches of the soup to a blender. Hold a kitchen towel over the top of the blender (to prevent burns) and whirl until completely smooth, 2 to 3 minutes per batch. Alternatively, you can use a hand-held immersion blender, just be sure to blend the soup long enough and thoroughly enough so it is a true purée.

  9. Return the soup to the pot. Taste it and add salt, if needed. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.

  10. Enjoy!

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Other Pureed Vegetable Soups

Thick, blended soups are not only comforting and satisfying but they are also a great way to get a full serving (or two) of vegetables. If you are looking for a basic recipe that will guide you to use whatever vegetable you prefer, or what is in the pantry, a simple pureed vegetable soup is your best bet. For a nice balance of sweet and spicy, try a vegetarian harissa-spiked creamy parsnip soup; just a little bit of cream adds to the velvety texture. Cream of Brussels sprouts soup may be a bit unexpected, but the deep, nutty flavor and smooth texture will please almost any palate.