Butternut Squash Ginger Soup

Butternut Squash Ginger Soup

Jeff Wasserman / Stocksy

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
207 Calories
7g Fat
37g Carbs
5g Protein
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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.


  • 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.

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

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

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

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

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

  7. 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 handheld immersion blender, just be sure to blend the soup long enough and thoroughly enough so it is a true puree.

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

  9. 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.

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.