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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: Soup
Cuisine: Autumn
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • Butternut squash: Roasted for sweetness and body
  • Olive oil: Helps caramelize the squash
  • Onion: Builds a savory base
  • Fresh ginger: Adds warmth and brightness
  • Garlic: Adds depth without overpowering
  • Vegetable broth: Keeps the soup light and smooth
  • Salt: Enhances natural flavors
  • Black pepper: Adds gentle heat
  • Optional coconut milk or cream: For extra richness
  • Optional lemon juice or vinegar: For balance

Equipment

  • Large baking sheet: For roasting squash
  • Parchment paper: Optional, for easy cleanup
  • Large pot or Dutch oven: For simmering
  • Blender or immersion blender: To puree the soup
  • Sharp knife and cutting board: For prep

Method
 

  1. Preheat the oven: Set to 400°F (200°C)
  2. Prepare the squash: Peel, seed, and cube
  3. Roast: Toss with olive oil and salt, roast until tender and caramelized
  4. Cook aromatics: Sauté onion, ginger, and garlic in a pot until soft
  5. Combine: Add roasted squash and vegetable broth
  6. Simmer: Cook gently for 10–15 minutes
  7. Blend: Puree until completely smooth
  8. Finish: Adjust seasoning and add coconut milk or acid if using

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.