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Roasted Butternut Squash Ginger Soup

This soup combines roasted butternut squash and fresh ginger into a smooth, velvety puree with a warming, spicy flavor profile. The roasting process enhances the squash’s nutty sweetness, while blending creates a creamy texture, finished with a touch of crunch from toasted seeds for added contrast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 1 inch fresh ginger grated
  • 2 tablespoons olive oil for roasting
  • 3 cups vegetable broth for blending
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons toasted seeds pumpkin or sunflower, for garnish
  • 1 tablespoon lemon juice optional brightener

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the squash is golden and tender.
  2. While the squash roasts, grate the fresh ginger and set aside. Toast your seeds in a dry skillet over medium heat until fragrant and lightly browned, then set aside for garnish.
  3. Once the squash is roasted and cool enough to handle, transfer it to a blender. Add the grated ginger, vegetable broth, salt, and pepper. Blend until completely smooth and creamy, adjusting thickness with more broth if needed.
  4. Pour the hot soup into a saucepan and gently warm over low heat for 5 minutes, stirring occasionally. If desired, add a squeeze of lemon juice to brighten the flavors.
  5. Ladle the soup into bowls, sprinkle with the toasted seeds for crunch, and serve immediately. Enjoy the rich, velvety texture infused with spicy ginger and topped with nutty seeds for added contrast.

Notes

For a creamier texture, add a splash of coconut milk before blending. Adjust seasoning with more salt or lemon to taste. Toasted seeds add a delightful crunch, but you can also garnish with a dollop of yogurt or a drizzle of olive oil.