Butternut Squash and Ginger Soup. A heartwarming, velvety blend of flavours that comes together effortlessly in one pot. This wholesome soup marries the natural sweetness of butternut squash with the zesty kick of ginger, and the earthy tones of fresh sage and rosemary creating a soul-satisfying harmony of flavours.
Garnished with a dollop of plain Greek yogurt for extra creaminess, a drizzle of chili oil for a subtle layer of heat, pepita seeds to provide a delightful crunch and crispy fried sage leaves to round out the flavours.
To complete the experience, serve this comforting soup with croutons, a slice of baguette toasted with butter or a side of crusty bread, making it a truly satisfying and heartwarming meal.
Ingredients
- Extra virgin olive oil
- Onion
- Carrot
- Celery
- Kosher salt
- Butternut squash
- Garlic cloves
- Fresh sage
- Fresh rosemary
- Fresh ginger
- Broth
- Freshly ground pepper
See recipe card for quantities.
Garnishes, optional
- Plain Greek yogurt
- Pepita seeds
- Chili oil
- Crispy sage
- Baguette slices, crusty bread or croutons.
Instructions
Sauté Vegetables
Heat the oil in a 6-quart pot over medium heat. Add the onion and salt. Cook until beginning to soften, 3 to 4 minutes. Add the carrot, celery, and a sprinkle of fresh pepper. Cook for another 3 to 4 minutes. Add the squash and cook for 8 to 10 minutes more, stirring occasionally.
Simmer
Add the garlic, sage, rosemary, and ginger. Stir and cook for 1 to 2 minutes, until fragrant, then add the broth. Bring to a boil, cover, reduce heat to a low simmer. Cook until the squash is tender, 25 to 30 minutes.
Optional, Fry Sage
While the soup simmers, fry the sage. Heat olive oil in an 8.5” skillet over medium-low heat. Add 5-6 sage leaves at a time and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt.
Blend
Let cool slightly. Then carefully pour the soup into a blender and blend until smooth and silky. Or use an immersion blender and blend in the pot. If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste.
Suggested garnishes for butternut squash soup
Serve with a dollop of yogurt or sour cream, chili oil, pepita seeds, crispy sage leaves, bread, toast, or croutons. Enjoy!
🎥 WATCH HOW THIS SOUP WAS MADE HERE.
This Butternut Squash and Ginger Soup recipe was made in partnership using the Hestan Culinary 6-Quart CopperBond Stock Pot and the Hestan Cue Portable Induction Cooktop. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
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Cheers! James & Elaine
Butternut Squash and Ginger Soup
Equipment
- 1 6 Quart Stock Pot
- 1 Vitamix or immersion blender.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large cooking onion chopped
- 1 large carrot diced
- 2 ribs of celery diced
- ½ teaspoon kosher salt
- 1 3.5-pound butternut squash, peeled, seeded, and cubed
- 3 garlic cloves chopped
- 1 tablespoon fresh sage chopped
- ½ tablespoon fresh rosemary finely chopped
- 1 teaspoon fresh ginger grated
- 4 cups broth homemade or store bought
- Freshly ground pepper
Garnishes, optional
- Plain Greek yogurt or sour cream
- Pepita seeds
- Chili oil
- Crispy sage plus ¼ cup olive oil & salt to fry the sage
- Toasted baguette slices with butter crusty bread or croutons.
Instructions
Sauté Vegetables
- Heat the oil in a 6-quart pot over medium heat. Add the onion and salt. Cook until beginning to soften, 3 to 4 minutes. Add the carrot, celery, and a sprinkle of fresh pepper. Cook for another 3 to 4 minutes. Add the squash and cook for 8 to 10 minutes more, stirring occasionally.
Add Herbs, Broth and Simmer
- Add the garlic, sage, rosemary, and ginger. Stir and cook for 1 to 2 minutes, until fragrant, then add the broth. Bring to a boil, cover, reduce heat to a low simmer. Cook until the squash is tender, 25 to 30 minutes.
Optional, Fry Sage
- While the soup simmers, fry the sage. Heat olive oil in an 8.5” skillet over medium-low heat. Add 5-6 sage leaves at a time and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt.
Blend
- Let cool slightly. Then carefully pour the soup into a blender and blend until smooth and silky. Or use an immersion blender and blend in the pot. If your soup is too thick, add up to 1 cup more broth and blend.
- Season to taste.
Suggested garnishes for butternut squash soup
- Serve with a dollop of yogurt or sour cream, chili oil, pepita seeds, crispy sage leaves, bread, toast, or croutons. Enjoy!
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