This recipe has become quite a favorite! A wonderful bowl of comfort, and easy to make.



  • 1 large butternut squash (about 3 pounds)
  • 2 Tablespoons (roughly) vegetable oil; olive oil is great
  • 1/4 to 1/3 stick of butter
  • 1 medium onion, roughly chopped
  • 1 large leek (optional), cleaned and roughly chopped (cut off tough dark green parts)
  • 3 or more large garlic cloves, roughly crushed
  • 4-6 cups chicken or vegetable broth or stock, more if needed
  • 1/2 teaspoon salt or to taste
  • 3 tablespoons grated peeled fresh ginger, or 3 teaspoons ground ginger
  • 1/4 to 1/3 stick of butter
    • 1 to 3 tablespoons of brown sugar, to taste, depending on how sweet the squash is (you should barely detect it when you taste the soup- it should still taste on the savory side). If the squash is sweet enough, it won’t need any
    • Pinch of cayenne to taste, if using ground ginger.  Fresh ginger will provide the heat needed.


Roast the squash:

With a sharp knife, carefully cut the squash lengthwise in half. After seeing a friend slice up her hand, I now carefully score the squash on the cutting line several times until it is cut all the way through, not using strong force.  Cut out the stem if it is in the way. With a spoon, scoop out the seeds.

Roast it face down, after rubbing a little oil on the cut sides with salt and pepper, at 400 degrees for about an hour (until skin is brown and flesh is soft). Remove from oven and let cool.  Scoop out squash and add to soup.


In a medium soup pot, heat the oil and butter over medium heat. Add the onion and leak if used and cook, stirring occasionally, until it is softened and translucent, but not browned, ten to 15 minutes. Add in

Add the ginger, squash, broth, salt and cayenne.

Puree the soup, in batches if necessary, in a food processor until smooth; pour the soup back into the pot, or use an immersion blender in the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes.

Carefully adjust flavoring, adding salt, sugar, ginger and/or cayenne to taste, until it has a rich, savory taste, with a hint of heat.

You can serve it plain, or with a dollop of sour cream or heavy cream.

5 thoughts on “Butternut Squash Soup with Fresh Ginger

  1. You have a great blog here. I loved your bio too but there is no comment/like option. Thank you for visiting my blog and I look forward to see more from yours, cheers from Ohio, Johanna


    1. Hi Marian,
      This recipe makes about 12-16 cups, or 3-4 quarts, depending on how big the squash is, and it is easily adjustable up or down. And it freezes well! I did freeze some when I made a much larger batch, and it was wonderful.


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