This velvety soup combines the natural sweetness of roasted butternut squash with the zesty kick of fresh ginger for a cozy, nourishing bowl perfect for fall and winter.

A swirl of coconut milk adds creamy depth without dairy, making this soup both vibrant and comforting—ideal for chilly evenings or as a festive holiday starter.

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Zesty Ginger Butternut Harvest Soup Ingredients

• 1 medium butternut squash (about 2 ½ lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil (or avocado oil for a neutral flavor)
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger (or 1 tsp ground ginger)
• 4 cups vegetable broth (low-sodium preferred)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 (13.5 oz) can full-fat coconut milk, divided
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Optional: fresh lime juice, chili flakes, or toasted pumpkin seeds for garnish

Kitchen Tool Tips

I use this immersion blender in nearly every soup—it saves time and cleanup.
A sturdy sheet pan helps roast the squash evenly for deeper flavor.
A Dutch oven distributes heat well and keeps soup warm for serving.

How to Make Zesty Ginger Butternut Harvest Soup

1. Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 30–35 minutes, until fork-tender and slightly caramelized.
2. Sauté aromatics: In a large pot or Dutch oven, sauté onion in a splash of oil over medium heat until translucent (5–6 minutes). Add garlic and ginger; cook for 1–2 minutes until fragrant.
3. Simmer the soup: Add roasted squash, broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend until smooth: Use an immersion blender to purée until smooth. (Or carefully transfer to a blender in batches.)
5. Stir in coconut milk: Reserve 2 tablespoons of coconut milk for garnish. Stir the rest into the soup. Simmer for 5 minutes more. Adjust seasoning and add a squeeze of lime juice if desired.
6. Serve: Ladle into bowls and swirl in reserved coconut milk. Garnish with chili flakes or pumpkin seeds.

Nutritional Information

Per serving:

• Calories: 240
• Fat: 14g
• Carbohydrates: 28g
• Protein: 3g
• Fiber: 5g
• Sodium: 590mg

How to Serve

Serve hot with crusty sourdough or warm naan. A sprinkle of chili flakes adds gentle heat, while toasted seeds or a dollop of yogurt provide texture contrast. It also pairs beautifully with a simple arugula salad.

Storage

Let soup cool completely before storing:

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months in a freezer-safe container. Leave room for expansion.
• Reheat: Gently rewarm on the stovetop over medium-low heat, or microwave in 1-minute intervals, stirring in between.

Can I use pre-cut or frozen butternut squash?

Yes! Pre-cut fresh or frozen squash works well and saves time—just ensure it’s fully roasted or thawed before blending.

Is this soup spicy?

Not inherently—it has a warm kick from ginger, but you can add heat with chili flakes if desired.

Can I make it without coconut milk?

Absolutely. Substitute with cashew cream, oat milk, or even a splash of heavy cream if dairy isn’t a concern.

How do I make it more filling?

Add cooked red lentils during the simmering step or top with roasted chickpeas for protein and crunch.

Can I prep this ahead for a dinner party?

Yes, it’s ideal for make-ahead. Make the soup 1–2 days in advance and reheat just before serving. Add garnishes last-minute for best presentation.

Flavor Pairing Suggestions

This soup shines alongside flavors like:

• Sage and brown butter (drizzle over the top)
• Crumbled goat cheese or feta for a salty contrast
• Apple slices or pear salad for a sweet-tart balance

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Enjoyed this recipe? Leave a comment below and let me know how it turned out!