Ginger Butternut Squash Soup

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


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.



  • Soup
  • 1 tablespoon olive oil
  • 1/2 cup diced white onion
  • 1 tablespoon fresh minced ginger
  • 4 cups cubed butternut squash
  • 4 cups vegetable broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1/4 cup heavy cream (optional)
  • For Serving
  • Soy Sauce/Tamari
  • Cilantro
  • Toasted Sesame Seeds
  • Cooked Brown Rice


  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.