Velvet Autumn: Spiced Butternut Squash & Ginger Soup

Every fall, I dive into a ritual of roasting butternut squash, letting its sweet, nutty aroma fill my kitchen as the seasons change. But this year, I decided to turn that cozy tradition into something more vibrant—adding fresh ginger for a spicy kick that awakens the senses. It’s surprising how a simple addition can transform a mellow squash into a lively, soul-warming soup.

Gathering ingredients feels like collecting treasures — bright orange squash, fragrant ginger, a dash of coconut milk to add creaminess, and a pinch of curry powder for depth. The process is almost meditative, blending textures and scents until I get that perfect, velvety consistency that invites a spoon. This soup isn’t just food; it’s a small celebration of autumn’s harvest, ready to warm your hands and heart.

Roasted Butternut Squash and Ginger Soup

This soup features roasted butternut squash blended into a smooth, velvety texture, complemented by fresh ginger for a spicy warmth. Coconut milk and curry powder add richness and depth, resulting in a vibrant, autumn-inspired dish with a creamy consistency and inviting aroma.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Autumn, Fusion

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 large butternut squash peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 inch fresh ginger peeled and minced
• 1 cup coconut milk full-fat preferred
• 1 teaspoon curry powder
• 4 cups vegetable broth
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender or immersion blender
• Soup pot or large saucepan

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly.
2. Roast the squash in the oven for about 30-35 minutes until tender and slightly caramelized around the edges. You’ll notice it becomes fragrant and starts to soften.
3. While the squash roasts, heat a large saucepan over medium heat. Add a splash of oil if desired, and cook the minced ginger until fragrant, about 1 minute. You’ll smell the spicy aroma filling the kitchen.
4. Add the roasted squash to the saucepan with the ginger. Pour in the vegetable broth and bring the mixture to a gentle boil. Let it simmer for 10 minutes to allow flavors to meld.
5. Stir in the curry powder and coconut milk. Use an immersion blender directly in the pot, or carefully transfer the mixture to a blender, and blend until completely smooth and velvety. You may want to blend in batches if using a regular blender.
6. Return the soup to the heat and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste. Adjust seasoning if needed and remove from heat once hot throughout.
7. Serve the soup hot, garnished with a swirl of coconut milk or a sprinkle of fresh herbs if desired. Its creamy, vibrant orange appearance and rich aroma make it perfect for cozy autumn days.

This soup is more than just a comforting dish; it’s a reminder to slow down and savor the little moments. The fiery ginger and mellow squash create a delightful harmony that feels like an embrace on a chilly day. As the weather cools, this bowl becomes an essential, a way to welcome fall with open arms and a full stomach.

Whether you’re sharing it with loved ones or enjoying a quiet moment alone, I hope this recipe brings a burst of warmth and a touch of spice to your routine. It’s a humble bowl with the power to turn a gray afternoon into a cozy retreat. Nothing beats the aroma of fresh ginger and roasted squash filling the kitchen — pure magic in every spoonful.