Roasted Butternut Squash Ginger (Printable View)

Smooth blend of roasted butternut squash with bright ginger and warming spices.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 garlic cloves, minced
05 - 1-inch piece fresh ginger, peeled and grated

→ Liquids

06 - 4 cups vegetable broth (gluten-free if needed)
07 - 2 tablespoons olive oil

→ Seasonings

08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground cinnamon
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 1/4 cup coconut milk or heavy cream
12 - Fresh cilantro or parsley, chopped
13 - Pumpkin seeds

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast the squash for 25 to 30 minutes, turning once halfway through until golden and tender.
04 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, sautéing for 5 to 6 minutes until softened.
05 - Stir in minced garlic, grated ginger, ground cumin, and ground cinnamon; cook for 1 minute until fragrant.
06 - Add the roasted butternut squash to the pot and pour in vegetable broth. Stir well, bring to a boil, then reduce heat and simmer for 10 minutes.
07 - Remove pot from heat and use an immersion blender to puree soup until smooth, or transfer in batches to a blender, taking care with hot liquids.
08 - Adjust seasoning with salt and freshly ground black pepper to taste.
09 - Ladle the soup into bowls, drizzle with coconut milk or cream, and garnish with chopped fresh herbs and pumpkin seeds as desired.

# Expert Suggestions:

01 -
  • The roasted squash gives you a depth of sweetness that makes the whole soup taste like you've been working on it all day.
  • One pot (plus a baking sheet) means cleanup is barely worth mentioning, but the result feels restaurant-quality.
  • It freezes beautifully, so you can make a double batch and have comfort waiting for you on harder weeks.
02 -
  • Don't skip roasting the squash—boiling it will give you watery soup that tastes like a vegetable rather than a celebration.
  • If you're blending hot soup, fill your blender only halfway each batch and vent the lid with a kitchen towel, or the steam pressure will surprise you.
  • The soup gets thicker as it sits, so if you're reheating it the next day, you might want to add a splash more broth to get it back to the right consistency.
03 -
  • If your blender struggles with hot soup, let it cool for 5 minutes first—you get smoother results and way less stress.
  • Taste the soup before serving; spices can be shy, and you might find it wants a little more salt or pepper than you'd expect to make everything shine.

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