Roasted Butternut Squash Ginger Soup Recipe

Name: Roasted Butternut Squash Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash; 1 Tablespoon Olive Oil; 2 Tablespoons Butter; 1 whole Leek Or Onion, Trimmed, Prepared, And Diced; 2 cloves Garlic, Minced; 1 teaspoon Ginger; 1/4 teaspoons Cumin; 1 pinch Cayenne Pepper; 1 Tablespoon Brown Sugar; 1 teaspoon Salt; 4 cups Vegetable Or Chicken Broth; Salt And Pepper, to taste; Optional Garnish: Roasted Pumpkin Seeds, Sour Cream, And Parsley

Servings: persons

1 whole Butternut Squash
1 Tablespoon Olive Oil
2 Tablespoons Butter
1 whole Leek Or Onion, Trimmed, Prepared, And Diced
2 cloves Garlic, Minced
1 teaspoon Ginger
1/4 teaspoons Cumin
1 pinch Cayenne Pepper
1 Tablespoon Brown Sugar
1 teaspoon Salt
4 cups Vegetable Or Chicken Broth
Salt And Pepper, to taste
Optional Garnish: Roasted Pumpkin Seeds, Sour Cream, And Parsley

1
1. Prepare and roast butternut squash: Preheat oven to 425 F. Peel, seed and cube squash. Toss cubed squash in olive oil and roast on a rimmed baking sheet until squash is soft and begins to brown, 15-20 minutes. Remove from oven and set aside.
2
2. Melt butter in a stock pot on medium-low heat. Then add leek and saute until soft, 8-10 minutes. Add in garlic and stir for 1 minute. Add in spices, salt and sugar and let it cook, stirring occasionally, for 5 minutes or until golden and soft.
3
3. Stir in broth and roasted squash. Let it simmer for 40-45 minutes, until squash begins to break down and the soup starts to thicken.
4
4. Puree soup using an immersion blender or in a regular blender. If using a regular blender puree in batches, filling blender less than halfway and not sealing lid completely (I usually just leave the removable part in the middle of the lid off). The heat of the soup can cause the air in a sealed blender to expand and make the lid fly off! It's happened to a friend I know and it was a pretty crazy exploding soup mess!
5
5. Salt and pepper soup to taste. If soup is too thick it can be thinned using additional broth or water.
6
6. Optional: Garnish with roasted pumpkin seeds, sour cream and parsley. Enjoy!

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Butternut Squash, 1 Tablespoon Olive Oil, 2 Tablespoons Butter, 1 whole Leek Or Onion, Trimmed, Prepared, And Diced, and more.

Yes, Roasted Butternut Squash Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Squash Ginger Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions