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Roasted Butternut Squash and Ginger Soup

This soup features roasted butternut squash blended into a smooth, velvety purée, enhanced by the fiery brightness of fresh ginger. The cooking process involves roasting, sautéing, and blending to create a rich, thick soup with vibrant orange hue and warming spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cubed
  • 2 tbsp olive oil for roasting and sautéing
  • 2 cloves garlic minced
  • 1 inch fresh ginger peeled and grated
  • 4 cups vegetable stock
  • 1/2 cup cream optional, for added richness
  • to taste salt and pepper
  • 1 squeeze lime for finishing

Equipment

  • Baking sheet
  • Heavy-bottomed pot
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for about 25-30 minutes until the flesh is tender and slightly caramelized.
  2. While the squash roasts, heat the remaining olive oil in a heavy-bottomed pot over medium heat. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant and just beginning to turn golden.
  3. Add the roasted squash to the pot and pour in the vegetable stock. Bring to a gentle simmer, then cook for 5-7 minutes to allow flavors to meld.
  4. Use an immersion blender to purée the soup directly in the pot until completely smooth. If using a regular blender, carefully transfer the soup in batches and blend until silky.
  5. Return the blended soup to a gentle simmer. Stir in the cream for extra richness and season with salt and pepper to taste. Let it simmer for another 3-5 minutes, allowing the flavors to develop.
  6. Finish the soup by squeezing fresh lime juice over the top to brighten the flavors. Ladle into bowls, garnish if desired, and serve warm.

Notes

Roast the squash until tender for the best natural sweetness and caramelization. Adjust seasoning with lime and salt to enhance flavors at the end. This soup pairs beautifully with crusty bread or a simple green salad.