Creamy Roasted Butternut Squash Soup with a Hint of Ginger

Creamy Butternut Squash Soup Healthy Comfort in a Bowl

By Amara Vitalis August 29, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a hug in a bowl? What if I told you that healthy soup recipes can be both delicious and good for you? This butternut squash soup is sweet, gingery, and utterly comforting.

Honestly, it’s liquid sunshine.

Brief Overview

Butternut squash soup has humble origins. It's likely evolved from old-school peasant recipes. It's a warming tradition perfect for chilly evenings.

This recipe is super easy for beginners. It takes about an hour start to finish. This recipe serves around six people.

Main Benefits

This delicious vegetable soup recipes is packed with Vitamin A. It's a boost to your immune system. This is the perfect recipe to enjoy on a cozy autumn night.

What makes it special is the roasted squash. It adds depth and sweetness.

Craving Super Healthy Soup Recipes ? Me too. I stumbled upon this butternut squash soup idea years ago while desperately trying to eat healthier.

It's become my go-to! Roasting the squash is non-negotiable, trust me. It transforms it.

This soup is essentially a hug in a bowl. It's packed with the goodness of fall and winter. That little kick of ginger keeps it interesting.

Ginger soup benefits are an added bonus, of course.

Ready to dive into the ingredients? We're making hearty vegetables soup . You’ll need butternut squash, onion, carrots, celery, garlic, and ginger.

You will also need soups with vegetable broth and almond milk. It really is simple. You'll also want olive oil and seasonings.

Thinking about Butternut squash soup variations ? You can substitute the butternut squash. Acorn squash works well. You can also use sweet potatoes.

It makes it easier to adapt to what's in your fridge.

I even tried a creamy vegan soup recipes version once. I used coconut milk instead of almond milk. It was delicious. It gave it a richer, almost tropical flavour.

Ingredients & Equipment

Alright, let's chat ingredients for this amazing Creamy Roasted Butternut Squash Soup with a Hint of Ginger . Honestly, it's so simple, anyone can make it.

Think of it as a big hug in a bowl, perfect for a chilly evening. It's one of my favorite autumn soup recipes healthy .

Main Ingredients

Butternut Squash: 2 lbs (900g) , peeled, seeded, and cubed. Look for a squash that feels heavy for its size, with a deep orange color. That means it's packed with flavor!
Yellow Onion: 8 oz (225g) , chopped.
Carrots: 4 oz (115g) , chopped.
Celery Stalks: 4 oz (115g) , chopped.
Garlic: 4 cloves , minced.
Fresh Ginger: 1 tablespoon , grated. Fresh ginger is the secret weapon here. Hello Ginger soup benefits !
Vegetable Broth: 32 fl oz (950 ml) , low sodium. This helps keep things on the healthy diet soup recipes side, yeah?
Almond Milk: 8 fl oz (240ml) , unsweetened. You can use light cream if you're not bothered about creamy vegan soup recipes , I did try this before, it works out amazingly.
Olive Oil: 2 tablespoons
Sea Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Nutmeg: Pinch.

Seasoning Notes

This soup is all about the balance. The sweetness of the squash needs a bit of oomph. So, don't be shy with the salt and pepper! A little nutmeg adds warmth and depth.

You can also swap out the classic nutmeg with some cinnamon. Feel free to use it as a base for delicious vegetable soup recipes !

Essential spice combinations: Ginger and nutmeg are the stars. Flavor enhancers and aromatics: Sautéing the garlic and ginger is crucial for that amazing aroma.

Quick substitution options: If you don't have fresh ginger, use 1/4 teaspoon of ground ginger.

Equipment Needed

You don't need fancy equipment. I mean, easy soup recipes for beginners should be truly easy, right?

Large baking sheet
Large soup pot or Dutch oven
Immersion blender or standard blender (be super careful with hot liquids!)
Sharp knife
Cutting board

If you don't have an immersion blender, a regular blender works fine. Just let the soup cool a bit before blending.

And ALWAYS vent the blender! Honestly, you don't want to redecorate your kitchen with hot soup. It’s not fun; trust me.

Using this method is a great way to create a Super Healthy Soup Recipes that everyone can enjoy. I mean it! And, if you're using a regular blender, blend in batches instead!

Cooking Method: Roasting the Veg for a Creamy Soup

Right, let's talk about roasting, yeah? Honestly, it's my absolute favourite way to get the most flavour out of my veggies, especially when making healthy soup recipes .

I reckon about 80% of flavour you can get, is from roasting them. Roasting is a great way to elevate simple ingredients!

Prep Steps: Get Your Ducks in a Row

First things first, mise en place is key. It's fancy French for "get your stuff ready".

Peel, seed, and cube that 900g butternut squash . Chop the 225g onion , 115g carrots , and 115g celery . Mince the 4 cloves garlic and grate the 1 tablespoon ginger .
Why do all this before turning on the oven? So, you're not scrambling later. Trust me, it saves time and stress. Plus, it makes you feel like a proper chef!
Safety reminder: Sharp knives are great, but respect them. Keep your fingers tucked in and use a cutting board that won't slip.

step-by-step: From Raw to Roasted Goodness

Pop your oven on to 400° F ( 200° C) .
Toss the squash, onion, carrots, and celery with 2 tablespoons olive oil , 1 teaspoon sea salt , and 1/2 teaspoon black pepper .
Spread everything on a large baking sheet in a single layer. Crowding = steaming, not roasting. We want those veggies to caramelize, you know?
Roast for 30- 40 minutes , until the squash is fork tender and slightly browned.
While the veggies are roasting, sauté the garlic and ginger in a pot over medium heat for 1- 2 minutes until fragrant.
Chuck the roasted veggies into the pot with the aromatics and 950ml vegetable broth . Simmer for 10 minutes .
Blend with an immersion blender until smooth or carefully in a regular blender, making sure proper ventilation.
Stir in 240ml almond milk , nutmeg, and adjust seasoning to taste. Serve!

That gorgeous orange hue means it is gonna be a great bowl of Delicious Vegetable Soup Recipes . Plus, did you know that ginger has amazing health benefits? So, it's a win-win!

Pro Tips: Level Up Your Soup Game

Roasting really brings out the sweetness of the squash. Don't be tempted to rush it!
Common mistake: Forgetting to stir halfway through roasting. This ensures even browning.
You can roast the veggies a day ahead and store them in the fridge. This make-ahead option is a lifesaver for busy weeknights, and it'll make for some Super Healthy Soup Recipes .
Honestly, this healthy diet soup recipes is one of my go-to autumn meals. It's comforting, packed with flavour, and relatively easy to make.
Try adding a swirl of coconut cream, for that authentic Creamy vegan soup recipes sensation. It's a great way to enjoy some Hearty Vegetables Soup and get those Ginger soup benefits during those cooler months.
You'll feel like you’ve hugged your nan (in a good way, of course!). Plus, for Easy soup recipes for beginners this one is a real winner!

Alright, let's dive into some extra bits that will make your Creamy Roasted Butternut Squash Soup even more amazing. Honestly, these are the things that take it from "good" to "Oh my gosh, this is incredible!"

Recipe Notes

Serving Up Style

Want to impress your mates? When plating, less is more. A simple swirl of coconut cream adds a touch of elegance.

Sprinkle some toasted pumpkin seeds for texture and a nutty flavor so good. And don't forget a sprig of fresh parsley or chives.

They add a pop of colour and freshness. Think rustic chic you know, like something you'd see on MasterChef, but way easier! This is great to serve as a appetizer in Autumn soup recipes healthy!

Complement your soup with a slice of crusty sourdough for dipping. A light salad with a vinaigrette is a nice contrast to the soup's richness.

And a crisp, dry white wine, like a Sauvignon Blanc, complements the autumn soup recipes healthy flavours beautifully. I had the best butternut squash soup variations with some sourdough once!

Storing Secrets

Here's the lowdown on storing your soup. If you have leftovers which is unlikely, let it cool completely before popping it in the fridge.

It'll keep for about 3-4 days in an airtight container. For longer storage, freezing is your best bet. Portion it into freezer safe containers or bags.

It can last for up to 2-3 months, great for a healthy diet soup recipes!

When reheating, you can gently warm it on the stovetop over medium heat. Or, if you're in a rush, use the microwave.

Just make sure to stir it occasionally to prevent it from splattering everywhere. Nobody wants a microwave explosion, right? Remember not to boil when reheating or the consistency will change!

Mix It Up, Buttercup!

Feeling adventurous? Try these variations.

Vegan Delight: Make sure you use vegetable broth, and sub coconut milk for dairy-free creamy vegan soup recipes . This is super healthy soup recipes and totally delicious!
Spiced Up: For an extra kick, add a pinch of red pepper flakes while roasting the veggies. Or a dash of sriracha to the finished soup. It's a game changer, honestly. I love spicy healthy soup recipes .

Swap out the butternut squash for sweet potato or acorn squash. Each will give the soup a slightly different flavour profile.

During the peak of autumn, add roasted apples for an even richer taste. Make sure to use hearty vegetables soup .

Nutrition Nitty Gritty

This delicious vegetable soup recipes is packed with good stuff. We're talking vitamins, fiber, and antioxidants. Think of it as a hug in a bowl that’s good for you.

It’s about 180 calories per serving. Not bad, eh? Plus, ginger soup benefits are great for your immune system.

Remember, this is a rough guide. Specific ingredients and portion sizes can affect these values.

So there you have it! Easy, delicious, and good for you. What are you waiting for? Get cooking and create your own hearty vegetables soup today!

Frequently Asked Questions

Can I freeze this butternut squash soup? I'm all about batch cooking like a savvy student.

Absolutely! This soup freezes beautifully, making it perfect for meal prepping. Let the soup cool completely before transferring it to airtight containers or freezer bags. When you're ready to enjoy it, thaw it overnight in the refrigerator and gently reheat on the stovetop.

It's almost as good as the day you made it like finding a fiver in your old coat pocket!

I'm trying to eat healthier. Are these "healthy soup recipes" actually good for me? And what are the calories?

This butternut squash soup is definitely a healthy choice! It's packed with vitamins, minerals, and fiber from the vegetables, and using almond milk keeps the fat content relatively low. The estimated calorie count is around 180 per serving, but this can vary slightly based on the specific ingredients you use.

Think of it as a nutritional hug in a bowl, a proper good choice.

I don't have an immersion blender. Can I still make this soup, or am I doomed?

Fear not, you are not doomed! You can definitely still make this soup. Carefully transfer the soup to a regular blender, working in batches. To prevent splattering, remove the center part of the lid and cover with a towel to allow steam to escape, and let the soup cool slightly first.

Remember, safety first we don't want any kitchen explosions!

What are some good variations for this butternut squash soup? I fancy a bit of a change, you know?

Fancy a twist? You've got options! Try adding a diced apple while roasting the veggies for a touch of sweetness, or stir in some curry powder for a warming, spiced flavour. For an even richer, creamier vegan version, swap the almond milk for coconut milk.

It's all about experimenting to find what tickles your taste buds!

I'm allergic to nuts. What can I use instead of almond milk in this healthy soup recipe?

No worries! You can easily substitute the almond milk with another non-dairy milk, such as oat milk, soy milk, or even coconut milk for a richer flavour. Or, if you aren't dairy-free, you can use light cream or even half and-half.

Each will give the soup a slightly different texture and taste, so have a play to see what you fancy.

How long will this butternut squash soup keep in the fridge? I always overestimate how much I can eat!

This soup will happily keep in the fridge for 3-4 days in an airtight container. Just make sure it's cooled down completely before refrigerating it. When reheating, bring it to a gentle simmer on the stovetop or microwave until heated through.

It's a great way to have a quick and healthy meal on hand better than a soggy sandwich any day!