There’s nothing quite as comforting as a warm, velvety bowl of our butternut squash ginger soup. It’s a symphony of flavors, where the sweetness of roasted butternut squash meets the subtle heat of ginger, all swirled together in a creamy, soul-soothing base.

Plus, it’s freezer-friendly, a lifesaver on hectic days. This recipe is your passport to cozy evenings and delightful gatherings.

Butternut soup garnished with bacon bits, thyme leaves and ground pepper.

Here is Why This Soup Recipe Works:

Balanced Flavors: The natural sweetness of butternut squash is beautifully complemented by the warmth of freshly grated ginger,.
Convenient Ingredients: We understand the demands of a busy schedule, so we’ve designed this recipe with convenience in mind. You can find pre-cut butternut squash in most supermarkets, and we offer a dairy-free option using coconut cream.
Texture Magic: Roasting the squash adds a layer of caramelized richness to the soup, while the cream gives it a luxurious, silky texture.
Adaptable: Our Butternut Ginger Soup is a canvas for creativity. Read the section on our variations for some fun and creative ways to mix things up.

Ingredients for Butternut Squash Soup with Ginger

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

Pantry: Olive oil, chicken broth.
Pantry Seasonings: Salt, black pepper, powdered ginger.
Produce: Butternut squash, onions, garlic, fresh ginger root, fresh thyme leaves.
Meat: Bacon.
Dairy: Heavy cream (or coconut cream for a dairy-free option).
Other Ingredients: Dry white wine.

Ingredient Substitutions:

For a vegetarian version, omit the bacon or use vegetarian bacon.
Substitute the white wine with an equal amount of chicken broth if desired.

How to Make This Butternut Squash Soup

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Roast the butternut squash until tender and caramelized.
Cook bacon until crisp, then crumble it.
Sauté the veggies in the bacon drippings.
Add the white wine, squash, thyme, and chicken stock.
Blend to a smooth puree and return to heat.
Simmer then stir in the cream (or coconut cream).

Processing photos: roasted butternut on sheet pan, bacon in a douch oven lifting out a piece with tongs, sauteing vegetables, squash cubes and veggies in soup pot and pouring in broth, pureed soup in a blender, stirring cream into soup with a wooden spoon.

Recipe Variations

We have a few creative twists up our sleeves that add new depth to the Ginger Butternut Squash Soup. These variations are a testament to the creativity and joy of cooking. Hopefully, they spark some inspiration for you.

Coconut Curry Twist: Incorporate a can of coconut milk and a tablespoon of red curry paste to the soup. The creamy coconut balances the warmth of ginger and the curry adds an Asian flair.
Spicy Roasted Red Pepper Delight: Roast a couple of red bell peppers along with the butternut squash. Blend the peppers into the soup for a smoky, spicy kick that compliments the squash.
Apple and Sage Fusion: Add finely chopped apples and a tablespoon of chopped fresh sage leaves. Simmer until the apples are tender, then puree the soup. Apples and sage compliment the sweetness of the butternut squash.

Ladeling soup into a bowl, a pot of soup, bacon bits and thyme sprigs in the background.

Making Soup with Butternut Squash: Pro Tips for Success

Blending Hot Liquids: When blending hot soup in a traditional blender, make sure it’s not filled to the top. Leave some space for expansion to prevent splattering. Place a towel over the blender instead of the lid because steam can build up and cause the lid to pop off.
Try a Stick Blender: Consider using an immersion (stick) blender for convenience and safety. It allows you to blend the soup directly in the pot, eliminating the need to transfer hot liquid to a separate blender.
Adjusting Consistency: To get the perfect consistency, you can add more chicken broth or cream as needed. Adjust it according to your preferences.
Use freshly grated ginger for the best flavor. Did you know that you can freeze ginger? I keep it in my freezer all year long, and it is much easier to grate when it is frozen.
Don’t rush the roasting step; caramelized squash is the secret to rich flavor.

Squash Seeds: How to Remove and Slice Like a Pro

If you’ve chosen a whole butternut squash over pre-cut pieces, here’s a handy tip for preparing it:

Cut and Peel: Start by cutting the bulbous end from the neck of the squash. This will make it easier to handle. Next, use a vegetable peeler to remove the skin from both pieces.
Removal Squash Seeds: Slice the bulbous end in two halves and scoop out the seeds and any stringy bits. I use a melon baller for this but a spoon will also work.
Dicing and Slicing: After seed removal, proceed with dicing and slicing the squash as needed.

Serving Suggestions:

Serve this Butternut Squash Soup with our cranberry walnut bread, a sprinkle of bacon crumbles, and a few fresh thyme leaves for a delightful meal. It also makes an elegant starter for your next dinner party. Here are some sandwich and salad parings.

If you have a sweet tooth, try our almond Madeleines, coconut cream pie, or Basque burnt cheesecake.

Storage and Reheating:

In the Fridge: Store your Butternut Squash Bisque in an airtight container in the fridge for up to 3-4 days. Let it cool down to room temperature before sealing the container.

In the Freezer: Pour the cooled soup into freezer-safe containers or resealable bags, leaving some room for expansion. Label them with the date for easy tracking. Your soup can remain in the freezer for up to 2-3 months without losing any flavor and quality.

To Reheat: When it’s time to savor your frozen or refrigerated soup, you have a couple of convenient options:

Refrigerated Soup: Simply warm it up on the stovetop over medium-low heat or zap it in the microwave unitl warm. Adding a splash of chicken broth or cream can help restore its original consistency.
Frozen Soup: Thaw the soup ovenight in the fridge or on the “thaw” setting on the microwave. Once thawed, follow the same stovetop method mentioned above.

A serving of soup with a spoonful being lifted out. A dish of bacon bits, thyme sprigs in the background.

This Butternut Squash Soup recipe is a delightful way to embrace the warmth and comfort of a winter squash soup in your own home. With just a few simple steps and a handful of ingredients, you can create a bowl of rich, velvety goodness that will save you both time and effort during those busy winter minutes.

Roasted Butternut Ginger Soup

A smooth, creamy roasted butternut-ginger soup that is low-fat, low-calorie, and has a bit of zing from the ginger root. We garnished the soup with crisp bacon bits, thyme leaves and freshly ground black pepper.

5 from 7 votes

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Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: servings

Calories: 156kcal

Author: Pat Nyswonger

Ingredients

1 large 3-pound butternut peeled and cut into cubes
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil
4 strips of bacon
2 large onions chopped
3 garlic cloves minced
2 tablespoons freshly grated ginger root
½ cup dry white wine
1 teaspoon powdered ginger
2 tablespoons fresh thyme leaves
6 cups chicken broth
1 cup heavy cream
Bacon crumbles for garnish
Fresh thyme leaves for garnish

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the squash cubes in a large bowl and toss with the olive oil, arrange in one layer on the baking sheet and season with salt and pepper.
Transfer to the oven and roast the squash until they are tender and lightly caramelized, about 30-35 minutes. Remove from the oven and set aside.
In a 6 qt. Dutch oven or large soup pot, cook the bacon over medium heat until crisp, transfer to a paper towel-lined plate to drain. When cool, crumble the bacon and reserve for the soup topping.
Pour off the all but 2 tablespoons of the bacon drippings and add the chopped onion and cook until they are soft. Stir in the garlic and ginger and cook until the garlic is fragrant, about 30 seconds. Do not allow the garlic to brown.
Add the white wine and cook for 1 minute to burn off the alcohol, then add the roasted squash, powdered ginger, thyme leaves and the chicken broth.
Off the heat and working in batches with a standard blender or an immersion stick blender, process the soup to a smooth purée.
Return the soup to the heat set at medium and bring the soup to a boil, stirring frequently.
Reduce the heat to low and simmer the soup for 10 minutes. Stir in the cream and add additional chicken broth to adjust the soup’s consistency if desired.
Ladle the soup into bowls and garnish each serving with crumbled bacon, thyme leaves and course ground black pepper.

Notes

For convenience, packages of freshly cut and cubed butternut can be purchased in the produce section of most major supermarkets.
The wine can be substituted with an equal amount of chicken broth.
To make this recipe dairy free, substitute the heavy cream with coconut cream.

Recipe adapted from: The Ultimate Soup Bible, by Anne Sheasby.