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Roasted Butternut Squash and Ginger Soup

This soup features roasted butternut squash blended into a smooth, velvety puree, enhanced by fresh ginger for a spicy brightness. The process involves roasting the squash until caramelized, then simmering and blending to achieve a rich, thick texture with vibrant flavor. The final appearance is a warm, golden-orange bowl with a silky consistency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Butternut squash 1 small, peeled and cubed: Provides a naturally sweet and creamy base when roasted.
  • Fresh ginger 1-inch piece, about 1 tablespoon chopped: Adds warmth and a slight zing that balances the sweetness.
  • Olive oil 2 tablespoons: Helps roast the squash and enhances flavor.
  • Vegetable or chicken broth 3 cups: Creates a smooth, flavorful soup base.
  • Salt and pepper to taste: Brings all the flavors together.
  • Coconut milk ¼ cup, optional: Adds a creamy texture and balances the ginger’s warmth.
  • Nutmeg pinch, optional: Adds a subtle warm aroma.

Equipment

  • Baking tray
  • Blender or immersion blender
  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. Place cubed butternut squash on a baking tray.
  3. Drizzle with olive oil and toss to coat evenly.
  4. Roast for 30–40 minutes, until fully tender and lightly caramelized at the edges.
  5. In a pot, add roasted squash and sliced ginger.
  6. Pour in the broth and bring to a gentle simmer.
  7. Cook for 10 minutes to let flavors combine.
  8. Allow the soup to cool slightly before blending or blend in batches with the lid slightly open to release steam.
  9. Return the soup to the pot if needed.
  10. Add coconut milk and a pinch of nutmeg if using.
  11. Season with salt and pepper to taste.
  12. Simmer for a few minutes and serve warm.

Notes

Roast the squash until caramelized for best flavor. Taste and adjust seasoning at the end for balance. For a spicier kick, add more ginger or a pinch of chili flakes.
If the soup feels too thick after blending, add warm broth gradually until you reach your desired consistency.