Butternut Squash Ginger Soup

Ginger Squash Soup
Molly Watson
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Makes 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: Makes 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. I usually use butternut squash for this soup, but any winter squash will be just as tasty. It's a flavorful beginning to a bigger meal, or makes a light dinner with crusty bread and a fresh salad.s


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

Steps to Make It

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

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

  3. Heat a large pot over medium-high heat. Add the butter or oil and onion. Sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until onion is soft, about 3 minutes.

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

  7. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch. If you have a hand-held immersion blender, you can use that instead, just be sure to blend the soup long enough and thoroughly enough so that the soup is well and truly smoothly puréed.

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

Want more lovely soup recipes? Check out Chill-Chasing Fall Soups, Fresh Spring Soups, Chilled Summer Soups, and Warming Winter Soups.