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Home > Blog

09.17.14 Butternut Squash

Ginger Butternut Squash Soup

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Ginger Butternut Squash Soup | @naturallyella
Butternut Squash Soup with Ginger | @naturallyella

Don't be fooled, it is so far from soup weather in Sacramento. In the past couple of weeks, we've had temperatures around 100˚ for a few days and all I want right now is to have the windows open, with a nice cool breeze flowing through (which isn't looking like it's going to happen for a bit.) However, when I wasn't feeling the greatest, I was craving soup. I've had a couple butternut squash hanging around since I finished up the photos for the cookbook in June, but hadn't felt like it was time to cook it yet. I finally reached that point when I really wanted it to start being soup weather.

I think of all the soups, butternut squash is my favorite (which is part of the reason it's one of the earlier recipes on this site- although, I think it might be time to redo that recipe...) This version includes a heavy dose of ginger and a nice swirl of tamari (I've been on a soy sauce/tamari kick recently).  I go back and forth on using heavy cream in this recipe because personally, I don't think it needs it but I do sometimes love the extra bit of richness the cream adds to the soup (so seriously, feel free to leave it out!)

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Ginger Butternut Squash Soup

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★★★★★

4.7 from 3 reviews

This soup is a go-to of mine and can be easily adapted to the type of meal you like. For the most part, I'll serve the soup over rice and leave the heavy cream out.

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 1x

Ingredients

Scale
  • Soup
  • 1 tablespoon olive oil
  • ½ cup diced white onion
  • 1 tablespoon fresh minced ginger
  • 4 cups cubed butternut squash
  • 4 cups vegetable broth
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt
  • ¼ cup heavy cream (optional)
  • For Serving
  • Soy Sauce/Tamari
  • Cilantro
  • Toasted Sesame Seeds
  • Cooked Brown Rice

Instructions

  1. In a pot, heat olive oil over medium-low heat. Add onions and cook until soft, 5-6 minutes. Stir in ginger and cook for 30-60 seconds, just until fragrant. Measure in squash, broth, salt, and pepper. Bring to a boil, reduce to a simmer, and let cook for 20 to 25 minutes, until squash is extremely soft.
  2. Puree soup using an immersion or regular blender. Return to pot (if using regular blender) and add heavy cream (if using).
  3. Divide soup into two bowls (with rice, if using) and top with a swirl of soy sauce and a sprinkle of cilantro and sesame seeds.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

 

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Reader Interactions

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  1. Mary @ The Kitchen Paper says

    September 17, 2014 at 9:54 am

    Yum yum yum! We are definitely approaching soup weather up here, so I'm all about this! Plus: sesame seeds? New favorite on EVERYTHING. Literally. Everything.

    Thanks for the recipe!

    Reply
  2. myriam | rhubarb! rhubarb! rhubarb! says

    September 17, 2014 at 10:02 am

    ginger + tamari + butternut squash! definitely comfort food. 🙂

    Reply
  3. Sarah @ SnixyKitchen says

    September 17, 2014 at 10:41 am

    No matter the weather, soup definitely has the power to comfort and raise your spirits, right? This one has all of my favorite flavors and I'm tucking this one away for a night I need a bowl of comforting soup. Looks rich and delicious!

    Reply
    • Sarah @ SnixyKitchen says

      September 21, 2014 at 9:06 pm

      Just made this tonight and it was a delicious hit! Thanks for the inspiration & recipe:)

      Reply
  4. Liz @ Floating Kitchen says

    September 17, 2014 at 12:14 pm

    Butternut squash soup is my favorite. This looks delicious. And I feel your pain - it was almost 90 here last weekend. WHY!!!! I'm ready for fall!

    Reply
  5. Sam @ PancakeWarriors says

    September 17, 2014 at 12:52 pm

    Butternut squash soup is my favorite. And the ginger addition - swoon! I love to roast the butternut squash first then puree it into soup - it just adds a little bit more to the dish! However, if your dealing with 100 degree weather that's just not happening 🙂

    Reply
  6. Jessica says

    September 17, 2014 at 1:38 pm

    It has been fall weather here in Montreal though (we have already had to turn on the heat a bit, as it has jumped down to 40 deg. F at night! ick!), so I was planning a squash soup already when you posted this! My usual squash soup is a butternut squash apple soup, the tartness of the apple balances out the richness of the squash beautifully. Once I also made a butternut squash, pear, and vanilla bean soup which was amazing, but it only happened once because it wasn't as weeknight friendly. But, I love your idea of pairing it with ginger and garnishing it with sesame seeds, soy sauce, and cilantro! I have some sweet dumpling squashes on hand that I plan to try out with your recipe this week.

    Reply
    • Jessica says

      September 18, 2014 at 7:24 pm

      I made this tonight and it is by far the best squash soup I have had! I made it with sweet dumpling squashes instead, and added in some rice vinegar and sesame oil at the end.

      Reply
  7. Eileen says

    September 17, 2014 at 1:38 pm

    As someone who eats soup all summer in Silicon Valley...well, it's always soup season for me! (Obvs SV has slightly different weather than Sac, but still.) This sounds totally delightful and comforting.

    Reply
  8. Katrina @ Warm Vanilla Sugar says

    September 18, 2014 at 1:48 am

    It's super hot where I live right now too...but I eat soup all year round! This recipe sounds great 🙂

    Reply
  9. Amy @ Parsley In My Teeth says

    September 18, 2014 at 7:21 am

    I love the addition of ginger to warm up an already warm, comfort food! Delicious!

    Reply
  10. Susan says

    September 18, 2014 at 4:49 pm

    This sounds absolutely delicious. I love a good butternut squash soup, and the ginger seems like a great addition. I like the simplicity of the soup and the flavors of the add-ons for serving.

    Reply
  11. genevieve @ gratitude & greens says

    September 18, 2014 at 8:59 pm

    It's definitely getting close to soup weather where I am. Excited to crack out a big soup pot to make this!

    Reply
  12. Erin | The Law Student's Wife says

    September 19, 2014 at 6:12 am

    I adore butternut squash soup too! Totally worthy of eating during a heatwave.

    Reply
  13. Bec says

    September 22, 2014 at 3:52 am

    Delicious recipe as per usual. Squash (or Pumpkin as we call it in Australia) is one of my comfort foods. Bec x

    Reply
  14. Amy says

    September 22, 2014 at 12:04 pm

    Yum! Love the addition of toasted sesame seeds in this. I can't wait to try it!

    Reply
  15. Deryn @ Running on Real Food says

    September 24, 2014 at 1:25 pm

    Mmmm, this looks perfect. Fall has definitely arrived here in Vancouver, it's absolutely dumping rain today..so I could deal with a nice bowl of soup 🙂 love those photos, by the way - gorgeous!!

    Reply
  16. Barb says

    October 11, 2014 at 9:17 am

    Sounds delicious! Adding coconut milk instead of the heavy cream would be Devine also. I'm hungry! I may be making this for breakfast as I have a few butternut squash from the garden haging around and waiting to become something wonderful .

    Reply
  17. Kathy says

    October 11, 2014 at 12:47 pm

    I love butternut squash soup & have a few recipes I use. But I will be making this one soon!
    I start treatment, again for brain cancer in a couple of weeks, so hope to make it before then!

    Reply
  18. Ashley says

    October 17, 2014 at 5:34 am

    This looks sooo yummy!! And perfect for the weather we have here in Canada (brrrr). Hi! I'm Ashley and I nominated you for a Liebster Award - http://www.raeofsunshinelife.com/sunshine-life2/2014/10/15/favourite-blog-friday-17102014

    Reply
  19. Amber says

    October 29, 2014 at 7:00 am

    Very delicious- although I would cut down the broth slightly while cooking, and then add a little if needed after pureeing to get the right consistency.

    ★★★★

    Reply
  20. Bri says

    January 03, 2015 at 5:47 pm

    best soup i've ever made! delicious combination if you love creamy, fall soups. also, i'm obsessed with ginger lately, so this was a natural winner. Added the heavy cream and it was heavenly 😛

    Reply
  21. Bri says

    January 13, 2015 at 4:02 pm

    forgot to submit a rating

    ★★★★★

    Reply
  22. stylencritics says

    February 14, 2015 at 11:06 am

    I am just tasting this delicious soup!!! It's excellent!! Instead of brown rice I used bulgur. Thank so much for sharing this recipe!!!

    Reply
  23. Florence says

    October 07, 2015 at 9:49 am

    Didn't have enough squash so I added carrots and a sweet potato and it was yummy!

    Thank you for this tasty recipe. 🙂

    ★★★★★

    Reply
  24. Emma says

    November 30, 2017 at 9:05 am

    SO good we added coconut milk instead of the heavy cream and it was FANTASTIC

    Reply

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