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!)
PrintGinger Butternut Squash Soup
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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 1x
Ingredients
- 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
- 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.
- Puree soup using an immersion or regular blender. Return to pot (if using regular blender) and add heavy cream (if using).
- 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.
Mary @ The Kitchen Paper says
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!
myriam | rhubarb! rhubarb! rhubarb! says
ginger + tamari + butternut squash! definitely comfort food. 🙂
Sarah @ SnixyKitchen says
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!
Sarah @ SnixyKitchen says
Just made this tonight and it was a delicious hit! Thanks for the inspiration & recipe:)
Liz @ Floating Kitchen says
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!
Sam @ PancakeWarriors says
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 🙂
Jessica says
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.
Jessica says
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.
Eileen says
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.
Katrina @ Warm Vanilla Sugar says
It's super hot where I live right now too...but I eat soup all year round! This recipe sounds great 🙂
Amy @ Parsley In My Teeth says
I love the addition of ginger to warm up an already warm, comfort food! Delicious!
Susan says
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.
genevieve @ gratitude & greens says
It's definitely getting close to soup weather where I am. Excited to crack out a big soup pot to make this!
Erin | The Law Student's Wife says
I adore butternut squash soup too! Totally worthy of eating during a heatwave.
Bec says
Delicious recipe as per usual. Squash (or Pumpkin as we call it in Australia) is one of my comfort foods. Bec x
Amy says
Yum! Love the addition of toasted sesame seeds in this. I can't wait to try it!
Deryn @ Running on Real Food says
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!!
Barb says
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 .
Kathy says
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!
Ashley says
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
Amber says
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.
★★★★
Bri says
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 😛
Bri says
forgot to submit a rating
★★★★★
stylencritics says
I am just tasting this delicious soup!!! It's excellent!! Instead of brown rice I used bulgur. Thank so much for sharing this recipe!!!
Florence says
Didn't have enough squash so I added carrots and a sweet potato and it was yummy!
Thank you for this tasty recipe. 🙂
★★★★★
Emma says
SO good we added coconut milk instead of the heavy cream and it was FANTASTIC