Roasted Butternut Squash Ginger (Printable Version)

Smooth roasted butternut squash paired with fresh ginger for a warming, flavorful dish.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (approximately 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 gluten-free vegetable broth
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

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

# Directions:

01 - Set the oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and 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; cook for 5 to 6 minutes until softened.
04 - Stir in minced garlic, grated ginger, ground cumin, and ground cinnamon; cook for 1 minute until fragrant.
05 - Add roasted squash to the pot, pour in vegetable broth, stir well, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove pot from heat and puree the mixture using an immersion blender until smooth, or blend in batches in a countertop blender with caution for hot liquids.
07 - Adjust salt and pepper according to preference.
08 - Ladle soup into bowls; drizzle with coconut milk or heavy cream and garnish with fresh herbs and pumpkin seeds if desired.

# Expert Tips:

01 -
  • It tastes like autumn in a bowl without any cream or butter—just roasted vegetables doing their thing.
  • The ginger keeps it from tasting too dessert-like, which honestly was my biggest worry the first time I made it.
  • Prep is straightforward enough that you can get dinner going and still have time to read or sit with a cup of tea.
02 -
  • Don't skip roasting the squash just to save time—boiling it won't give you that caramelized sweetness that makes this soup special.
  • If your blender is fighting the volume, let the soup cool for just 5 minutes before pureeing; it moves through the blades much more smoothly.
  • Taste it before you serve it; ginger can be unpredictable in strength, and you might want to add a touch more or a pinch of sweetness if yours was particularly spicy.
03 -
  • Ginger strength varies wildly depending on how fresh and spicy your piece is—start with half the amount and taste as you go, adding more if needed.
  • If you don't have an immersion blender, a regular blender works perfectly fine, but let the soup cool slightly first so it doesn't erupt when you blend hot liquid.

Go Back