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Gingered Butternut Squash Soup Recipe
Gingered Butternut Squash Soup Recipe photo by Taste of Home

Gingered Butternut Squash Soup Recipe

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4.5 10
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Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. —Kim Pettipas Oromocto, New Brunswick
TOTAL TIME: Prep: 45 min. Cook: 40 min.
MAKES:9 servings
TOTAL TIME: Prep: 45 min. Cook: 40 min.
MAKES: 9 servings


  • 4 pounds butternut squash, peeled and cubed (about 8 cups)
  • 6 teaspoons olive oil, divided
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon minced fresh gingerroot
  • 2-1/2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1-1/2 cups milk
  • Sour cream, optional

Nutritional Facts

1 serving (1-1/4 cups) equals 266 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 877 mg sodium, 46 g carbohydrate, 8 g fiber, 7 g protein.


  1. Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.
  2. In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.
  3. Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).
Originally published as Gingered Butternut Squash Soup in Taste of Home February/March 2007, p31

Nutritional Facts

1 serving (1-1/4 cups) equals 266 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 877 mg sodium, 46 g carbohydrate, 8 g fiber, 7 g protein.

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Reviewed Nov. 30, 2015

"Made this today with Thanksgiving left over potatoes & baked squash & gingered carrots. It is simply delicious!"

Reviewed Nov. 13, 2015

"I made this and it was AMAZING - I can't eat onions so roasted a garlic head with the squash - the flavor was perfect, the spices warmed my mouth, delicious!!!! (I also used the immersion blender, so easy!)"

Reviewed Oct. 12, 2013

"I've made this soup too many times to count now. It's my favorite recipe! I don't use the milk and it's still nice & creamy. I made it again today and used extra squash & carrot instead of potatoes. An immersion blender works great instead of the hassle of transferring to a blender. Yummy!"

Reviewed Dec. 9, 2011

"Definitely a great base recipe. I didn't realize it called for potatoes until I was halfway through making it. So, I took another pound of butternut squash (I didn't have potatoes) and microwaved until soft, and added it to the roasted squash. I omitted the milk (for my lactose intolerant daughter), and used vegetable broth (for my vegetarian daughter). I roasted the squash seeds in the oven as a garnish. And, I didn't puree the soup. Instead I mashed it up, and it had the consistency of a hearty stew. Delicious!"

Reviewed Oct. 25, 2011

"I almost always alter recipes and this one was not exception. It is a fantastic base recipe for butternut squash soup however. I added carrots which I roasted with the squash and I also roasted the red onion I used. I added a little local honey and a tablespoon or so of brown sugar. Then I finished it off with maybe a 1/4 t. cinnamon and 1/4 t. nutmeg. I truthfully did it to taste, and I suggest you do the same if you like these spices. I substituted almond soy milk as that is all I use. I also added some powdered coffee creamer and then finished it off with adding plain Greek yogart to taste balancing the honey and brown sugar.. WE LOVED IT!!!"

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