Roasted Butternut Squash Ginger (Printable)
Smooth roasted butternut squash blended with fresh ginger for a perfectly warming bowl.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 4 pounds), 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 necessary
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 - Set oven temperature to 400°F and prepare for roasting.
02 - Arrange cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, then toss to coat evenly. Roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrots, sautéing for 5 to 6 minutes until softened.
04 - Incorporate minced garlic, grated ginger, ground cumin, and ground cinnamon into the pot. Cook for 1 minute until fragrant.
05 - Add the roasted butternut squash to the pot and pour in the vegetable broth. Stir well, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove pot from heat. Use an immersion blender to blend the soup until smooth, or carefully blend in batches using a countertop blender.
07 - Adjust salt and pepper as needed. Serve hot, drizzled with coconut milk or cream, garnished with fresh herbs and pumpkin seeds if desired.
# Expert Advice:
01 -
- The roasting step brings out a natural sweetness you just cant get from boiling the squash.
- Fresh ginger adds a bright warmth that cuts through the richness without overpowering it.
- It freezes beautifully, so you can make a double batch and have cozy lunches ready for weeks.
02 -
- Dont skip the roasting step because boiled squash makes a watery, flat soup that tastes nothing like this.
- If your soup is too thick after blending, just add a splash more broth until it reaches the consistency you love.
03 -
- Roast extra squash and freeze the cubes so you can make this soup on a whim without the prep work.
- Grate the ginger on a microplane to get the most flavor without any stringy bits ending up in your spoon.