As the leaves turn and the air gains a chill, I find myself craving soups that do more than just warm my hands. This recipe for Butternut Squash Soup with Ginger is my secret weapon for those late autumn evenings when the world feels both cozy and a little chaotic. Fresh ginger adds a zesty kick that cuts through the sweetness of the squash, creating a surprising harmony of flavors.
What makes this soup stand out is not just the flavor but the way it transforms simple ingredients into a sensory experience. The aroma of ginger and roasted squash fills my kitchen, making the whole house smell like fall itself. It’s a dish that invites slow sipping and lingering, perfect for turning any gloomy day into something special.
Butternut Squash Soup with Ginger
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the butternut squash chunks on a baking sheet, drizzle with a little olive oil, and toss to coat evenly. Roast for about 25-30 minutes, or until the edges are caramelized and the squash is tender.
- While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, stirring occasionally.
- Add the minced ginger to the onions and cook for another 2 minutes, until the mixture is fragrant and beginning to soften.
- Once the roasted squash is ready and slightly cooled, transfer it to the pot with the ginger and onions. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Taste the soup and season with salt and pepper as desired. Warm it through for an additional 5 minutes, stirring occasionally.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
This soup isn’t just about flavor; it’s about the comfort of knowing you’ve got a quick, nourishing fix that doesn’t skimp on personality. It’s perfect for busy weeknights when you want something hearty but vibrant, without a mountain of prep or fuss.
As the season shifts and cozy nights call, this soup becomes my go-to. It’s a reminder that simple ingredients can come together to create warmth and joy, even on the busiest days.
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
