About the Recipe
As the air turns crisp and the days grow shorter, there’s nothing more comforting than a bowl of something warm and golden. This gentle ginger butternut squash soup is a quiet kind of luxury silky, soothing, and softly spiced. The sweetness of roasted squash meets the delicate heat of fresh ginger, creating a balance that feels both calming and invigorating.
It’s the kind of soup that invites slow moments ladled into your favorite bowl, perhaps with a swirl of cream or a scatter of toasted seeds on top. Nourishing yet elegant, it’s perfect for cozy dinners, easy lunches, or as a graceful start to a fall gathering.
Ingredients
2-3 Butternut (small) squash cubed & roasted
1 Large onion chopped
4 Cloves of garlic minced
1 Chunk of fresh ginger minced
1 L Fresh or frozen bone broth (thawed)
1 Can organic coconut milk
2 Tsp cinnamon
1 Tbsp garlic powder
1 Tbsp onion powder
3 Tbsp extra virgin olive oil
1.5 Tsp sea salt
2 Tsp pepper
Preparation
Step 1
Prepare the squash: Roast squash in the oven for 30 min or until tender with a fork.
Slightly cool before tossing in your highspeed blender. Blend until smooth and creamy.
Step 2
Make the soup: Heat skillet low/medium to sauté onions, 1-3 min. Add minced garlic and cook for another minute or so. Stir and add ginger, cooking for another minute or so. Add dry spices, stir then add roasted squash.
Step 3
Once all ingredients have been combined add bone broth and coconut milk.
Step 4
Stir until combined. Let simmer on low or turn up for a quick boil.
**Slightly cool before tossing in your highspeed blender. Blend until smooth and creamy.