Roasted Butternut Squash & Ginger Soup

Roasted Butternut Squash & Ginger Soup is a hearty soup perfect for the fall/winter weather when the squashes are in season. I add extra vegetables like carrots to sneak in more vitamin A and love. This soup is low fat but still creamy because I substitute cream with milk. You can make it vegetarian by using a vegetable broth or you can use a homemade chicken broth.  Make it vegan by using a coconut milk with vegetable stock. All 3 versions taste divine. This recipe also includes super easy clean-up because I use 1 pot for the soup and I line the baking tray with tinfoil. Less dishes rock!

Roasted Butternut Squash & Ginger Soup
 
Prep time
Cook time
Total time
 
Roasted Butternut Squash & Ginger Soup is a hearty soup perfect for the fall/winter weather when the squashes are in season. I add extra vegetables like carrots to sneak in more vitamin A and love. This soup is low fat but still creamy because I substitute cream with milk. You can make it vegetarian by using a vegetable broth or you can use a homemade chicken broth. Both versions taste divine. This recipe also includes super easy clean-up because I use 1 pot for the soup and I line the baking tray with tinfoil. Less dishes rock!
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 medium butternut squash (about 2 pounds)
  • Cooking spray
  • 2 cloves garlic, peeled
  • 1 onion, peeled
  • 1 russet potato
  • 2 carrots
  • 6 cups chicken or vegetable broth (you can make your own chicken broth
  • 2 Tbsp ginger, peeled
  • 2 cups 1% or nonfat milk or coconut milk (for a vegan version)
  • Salt & Pepper to taste
  • Sour cream and chopped parsley (optional)
Instructions

  1. Preheat the oven to 425° Bake.

  2. Line a baking tray with tinfoil for easy clean up. Cut the butternut squash in half. Scoop out the seeds with a spoon and spray the squash with a cooking spray. Sprinkle with salt. Roast the squash for 60 minutes.

  3. In the meantime, thinly slice the garlic. Dice the onion. Dice the potato into 1-inch cubes (I leave the skin on for extra nutrients). Cut the carrots into small rounds.

  4. Over medium heat, spray a Dutch oven or large pot with a cooking oil. Add the garlic and onions and cook for 3 minutes.

  5. Add the carrots and potato and cook for another 4 minutes.

  6. Remove the squash from the oven and simply scrape the inside of the squash with a spoon. The meat should easily peel away from the skin.

  7. Put the squash, broth, and milk into the pot.

  8. Grate the ginger directly into the pot. Cook the soup for another 15 minutes to combine all the flavors.

  9. After the soup is ready, I use a hand held blender to puree the soup so I puree the soup directly in the pot and wash less dishes. You can also use a blender.

  10. Add salt and pepper to taste. Top with sour cream and chopped parsley (optional).
Nutrition Information
Serving size: 2 cups Calories: 131.6 Fat: 0.3 Saturated fat: 0.0 Carbohydrates: 25.8 Sugar: 9.0 Fiber: 3.5 Protein: 8.2 Cholesterol: 1.6
For more delicious soup recipes, check out:

Healthy and Easy Crockpot Lentil Soup

Coconut Curry Zoodle Ramen with 6-Minute Boiled Eggs

Chicken Tortilla Soup with Homemade Tortilla Chips

Chicken Gnocchi Soup

White Bean and Parsnip Winter Soup

Barley Mushroom Soup with Meatballs

 

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