Name: Gingered Butternut Squash Soup
Prep time: 20 min
Cook time: 25 min
Yield: 8
Ingredients: 3 Tablespoons butter; 1 large yellow onion, chopped; 2 Tablespoons fresh ginger, peeled and chopped; 4 cups vegetable broth; 1 large butternut squash, peeled and cubed; 1 sweet potato, peeled and cubed; 2 large carrots, peeled and chopped; 2 apples, peeled and chopped (Granny Smith if you prefer a tart flavor; or a sweeter variety like Honeycrisp if you prefer sweet); Dash of nutmeg; 4 oz crème fraiche (about 1/2 cup); 2 Tablespoons cilantro; Salt and pepper to taste

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QuWarm up with a bowl of Ginger Butternut Squash Soup, a creamy and flavorful dish that’s the perfect combination of sweet and savory.

The sweetness of butternut squash, sweet potatoes, and apples balances beautifully with the spice of fresh ginger and a hint of nutmeg.

If you love a bowl of comforting soup any time of year, this recipe is for you. Not only are Ginger Butternut Squash Soup recipes loaded with nutrients, this one has great flavors.

The natural sweetness from the squash, sweet potato, and apples pairs wonderfully with the warmth of ginger and nutmeg making it delicious and balanced.

And since butternut squash and sweet potato soup with ginger is a blended soup, it has a rich and creamy texture. Puréeing gives it a smooth, luxurious texture, while the crème fraiche adds richness without being too heavy.

Since the flavors develop the longer it sits, this is one of those delicious soup recipes that is a perfect make-ahead meal option. It stores well in the fridge or freezer.

Topped with a swirl of rich crème fraiche and a sprinkle of fresh cilantro, this squash carrot ginger soup is sure to become a seasonal favorite. And you have permission to make it when it’s not soup season, too.

What ingredients are in Ginger Butternut Squash Soup?

Butter: Adds richness and a slight buttery flavor that enhances the vegetables in this creamy butternut squash soup with ginger .
Yellow onion: Provides a sweet, mellow base to the soup once sautéed.
Fresh ginger: The key ingredient that brings a spicy warmth to the soup and has anti-inflammatory properties.
Vegetable broth: Forms the liquid base of the butternut ginger soup, adding depth and helping to cook the vegetables.
Butternut squash: A winter squash variety that gives a nutty flavor when cooked and pureed.
Sweet potato: Adds extra sweetness and thickens the classic carrot ginger soup.
Carrots: Contributes a subtle sweetness and vibrant color to the butternut ginger squash soup.
Apples: Brings a sweet-tart element, balancing the other flavors. Choose tart Granny Smith for tang or Honeycrisp for sweetness.
Nutmeg: Adds a warm, nutty undertone that complements the squash and ginger.
Crème fraiche: A rich and tangy cream that adds a luxurious finish and smooths out the flavors.
Cilantro: Provides a fresh, herbaceous garnish that contrasts the creamy soup.
Salt and pepper: Essential for enhancing all the flavors in this butternut squash sweet potato ginger soup.

Pro Tip: For a sweeter soup, opt for a sweeter variety of apples like Honeycrisp. If you prefer more of a tangy bite, Granny Smith apples are your go-to.

How to make Ginger Butternut Squash Soup:

Melt butter in a large pot and sauté onion in a large stockpot over medium heat until soft and translucent.
Add chopped ginger and continue cooking to release its aroma.
Pour in vegetable stock, then add the butternut squash, sweet potatoes, and carrots to the soup pot
Bring to a boil, reduce to a simmer, and cook until the vegetables are tender.
Add apples and nutmeg, cooking until everything is soft and flavors meld together.
Blend the soup until smooth using a hand mixer, immersion blender, or stand blender.
Stir in the crème fraiche and cilantro, adjusting seasonings as needed.

Pro Tip: When blending the soup, let it cool slightly first. Blending hot liquids can cause pressure to build up in the blender, leading to spills.

How to store Ginger Butternut Squash Soup:

To store ginger butternut squash soup, first let the soup cool completely. Then store leftovers in an airtight container, and store in the refrigerator for up to 4 days.

Reheat this butternut squash ginger soup recipe on the stovetop or microwave for a quick meal later.

How long does Ginger Butternut Squash Soup last?

This ginger butternut squash soup will keep in the fridge for 3 to 4 days when stored properly.

Over time, the flavors will continue to develop, making it taste even better after the first day.

Can you freeze Ginger Butternut Squash Soup?

Yes! Ginger Butternut Squash Soup freezes well.

Simply portion it into airtight containers or freezer-safe bags, leaving some space for expansion. It will last for up to 3 months in the freezer.

Pro Tip: Freeze the soup in individual portions for easy thawing and reheating. Thaw overnight in the fridge before reheating on the stove.

Is Ginger Butternut Squash Soup healthy?

Yes, this ginger butternut squash soup is very healthy.

It is packed with nutrient-dense vegetables, including butternut squash, sweet potato, and carrots, which are high in fiber, vitamins, and antioxidants.

The ginger adds anti-inflammatory benefits, while the apples provide natural sweetness without the need for added sugars.

If you’re a fan of butternut squash, here are a few other recipes you’ll love…

What to serve with Ginger Butternut Squash Soup:

Pair this ginger butternut squash soup with a piece of crusty bread or homemade croutons for added texture. A light salad or grilled cheese sandwich also makes a wonderful accompaniment. For a heartier meal, serve it alongside roasted chicken or a grain salad.

Try some of these great recipes:

Is Ginger Butternut Squash Soup vegan?

No, this ginger butternut squash soup is not vegan as written since it uses butter and crème fraiche.

To make it vegan, sauté your veggies in olive oil or coconut oil and use canned coconut milk instead of crème fraiche at the end.

Pro Tip: Using creamy coconut milk and oil will change the flavor of the soup, but it will give you a vegan butternut squash soup.

What is crème fraiche?

Crème fraiche is a rich, tangy cream often used in European cooking.

It’s similar to sour cream but a little different with a milder flavor and creamier texture.

In this soup, crème fraiche adds a silky finish, balancing the sweetness and spice with its slight tanginess.

Pro Tip: If you can’t find crème fraiche, you can substitute it with a dollop of sour cream or plain Greek yogurt, but be aware that it will have a slightly more tangy flavor. Heavy cream and cream cheese are not an even substitute for crème fraiche.

Whether you need an easy butternut squash soup recipe or are just looking for the perfect way to spend an evening at home, this hearty soup has the best flavor and texture. Ginger butternut squash soup is a great way to get lots of nutrients in your diet with great depth of flavor.

Gingered Butternut Squash Soup

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Warm, cozy, and packed with flavor! This Ginger Butternut Squash Soup is the ultimate fall comfort food with a zesty twist.

Ingredients

Instructions

Melt the butter in a large pot.
Add chopped onion and cook until translucent.
Add the chopped ginger, and sauté for 3-4 more minutes.
Add the vegetable broth, cubed butternut squash, sweet potato, and chopped carrots.
Bring mixture to a boil; then reduce heat to a simmer. Continue cooking for another 5 minutes.
Add chopped apples and nutmeg; cook for another 10 minutes or until the squash, sweet potato, carrots and apple are soft.
Remove from heat, and season to taste with salt and pepper.
Use a hand mixer or blender to purée the soup.
Stir in chopped cilantro and approximately 3 ounces of crème fraiche, (a little over a 1/3 of a cup). Garnish with extra chopped cilantro.
Swirl the last ounce of crème fraiche into the individual soup bowls for presentation.

Notes

Add the crème fraiche a little at a time. It’s a rich cream, and you may prefer less…or more. Taste as you go along.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 441mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 2g