Velvety Butternut Squash & Ginger Soup with a Twist

Imagine a cozy evening, the air tinged with the sweet aroma of roasted butternut squash mingling with a zing of fresh ginger. This soup is more than just comfort food; it’s a playful dance of flavors that awakens your palate. I love how the caramelized edges of the squash bring a depth that’s often missing in everyday soups.

Unlike typical recipes, I add a splash of apple cider to lend a subtle sweetness, balancing the spicy ginger heat. This dish is my secret weapon for chilly nights when I want something both nourishing and unexpectedly bright. It’s a vibrant, velvety bowl that lifts spirits and sparks joy in the kitchen.

Roasted Butternut Squash and Ginger Soup

This soup features roasted butternut squash blended into a smooth, velvety purée, flavored with fresh ginger and a splash of apple cider. It has a rich, slightly sweet and spicy flavor profile with a creamy, bright orange appearance. The dish combines oven roasting and blending techniques to create a warming, textured soup.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: comfort food

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium butternut squash peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting
• 1 inch fresh ginger peeled and grated
• 1 cup apple cider adds subtle sweetness
• 4 cups vegetable or chicken stock for blending
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender
• Large pot
• Knife
• Cutting board
• Cooking spoon

Method

 

1. Preheat your oven to 400°F (200°C). Spread the butternut squash chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven for about 25-30 minutes until soft and slightly caramelized around the edges.
2. While the squash roasts, peel and grate the fresh ginger until you have about 1 inch of grated ginger and set aside.
3. Once the squash is done roasting, transfer the tender pieces to a blender along with the grated ginger, apple cider, and vegetable stock. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Pour the blended soup into a large pot and bring to a gentle simmer over medium heat. Taste and season with salt and pepper as desired.
5. Allow the soup to simmer for about 10 minutes, stirring occasionally, to let the flavors meld and the soup thicken slightly.
6. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired. Enjoy the vibrant color and rich, velvety texture in each spoonful.

Notes

For an extra depth of flavor, try topping with toasted pumpkin seeds or a drizzle of olive oil before serving.

This soup has become a fall staple in my home, thanks to its warm glow and the instant sense of nostalgia it stirs. Every spoonful reminds me of brisk walks through pumpkin patches, carrying the cozy promise of winter ahead. It’s simple to make yet feels luxurious enough for a special occasion.

Next time your pantry whispers for a quick fix, reach for butternut squash and ginger. This recipe invites you to savor not just the flavors but the memories they evoke—comfort that’s rooted in fresh, bold ingredients. It’s a bowl that celebrates seasonal abundance and culinary creativity in every warm sip.