Bright and bold, this dairy-free soup combines the rich sweetness of oven-roasted butternut squash with a zesty kick of fresh ginger and lemon.

It’s smooth, vibrant, and comforting – ideal for fall meals when you want something light yet deeply flavorful.

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Zesty Roasted Butternut Squash Soup Ingredients

• 1 medium butternut squash (about 2.5–3 lbs), peeled and cubed
• 1 tablespoon olive oil (or avocado oil for a neutral flavor)
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
• 1/4 teaspoon cayenne pepper (optional for heat)
• 4 cups low-sodium vegetable broth
• 1 medium carrot, peeled and sliced
• 1/2 teaspoon ground coriander (optional, for citrusy undertones)
• Salt and black pepper, to taste
• Juice of 1/2 lemon, to finish

Optional Garnishes:

• Toasted pumpkin seeds
• Coconut yogurt or swirl of olive oil
• Chopped fresh herbs like parsley or cilantro

Kitchen Tool Tips

• A rimmed baking sheet roasts squash evenly for rich caramelized flavor.
• This immersion blender is perfect for puréeing soup without transferring to a blender.
• A heavy-bottomed soup pot helps prevent burning while sautéing aromatics and simmering.

How to Make Zesty Roasted Butternut Squash Soup

1. Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden at the edges.
2. Sauté aromatics: In a large pot, heat remaining oil over medium. Add onion and carrot; cook for 6–8 minutes until soft. Stir in garlic, ginger, cayenne, and coriander; cook 1 minute more.
3. Simmer: Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
4. Blend: Use an immersion blender to purée until smooth. Stir in lemon juice and season with salt and pepper.
5. Serve: Ladle into bowls and add toppings as desired.

Nutritional Information

Per serving:

• Calories: 190
• Fat: 5g
• Carbohydrates: 33g
• Protein: 3g
• Fiber: 6g
• Sodium: 540mg

How to Serve

This soup shines with bright toppings like fresh herbs or a swirl of coconut yogurt. Serve with crusty bread, avocado toast, or a crisp apple and walnut salad for a light but satisfying meal.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave.

FAQ

Can I use frozen butternut squash?

Yes! Frozen cubed squash works well—just roast directly from frozen or add to the soup during simmering.

What if I don’t have fresh ginger?

Use 1 teaspoon ground ginger, or substitute with turmeric for a different warming note.

Can I add protein to make it a full meal?

Yes—white beans or red lentils blend in seamlessly and boost nutrition.

Will this work without roasting the squash?

It’ll still taste good, but roasting adds a deeper, sweeter flavor. Sauté raw squash with the onion and simmer until tender if skipping the roast.

Is it spicy?

It has a gentle zing from ginger and optional cayenne. Adjust both to your liking.

Flavor Profile Breakdown

• Sweet: from roasted squash and carrots
• Zesty: bright ginger and fresh lemon
• Warm spice: coriander and cayenne add dimension
• Savory base: onions and garlic round it out

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If you try this recipe, I’d love to hear your thoughts in the comments below.