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Pumpkin and Butternut Squash Soup with Ginger

Pumpkin and Butternut Squash Soup with Ginger
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This comforting pumpkin and butternut squash soup features fresh ginger for a warm, spicy twist, perfect for cozy fall or winter days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 cups pumpkin puree
  • 3 cups butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1/2 cup coconut milk (optional, for creaminess)
  • Fresh parsley or chives, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger; sauté for another 2 minutes until fragrant.
  3. Add the pumpkin puree, butternut squash cubes, and vegetable broth to the pot. Stir to combine.
  4. Season with ground cinnamon, nutmeg, salt, and black pepper.
  5. Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes, until the squash is tender.
  6. Use an immersion blender or carefully transfer the soup to a blender in batches and puree until smooth.
  7. If desired, stir in the coconut milk for added creaminess and gently heat for 2 more minutes.
  8. Adjust seasoning if needed, then ladle into bowls and garnish with fresh parsley or chives before serving.

Notes

For a richer texture, roast the butternut squash before adding it to the soup, and serve with crusty bread or a drizzle of chili oil for a spicy kick.

Find it online: https://midwestmommy.com/pumpkin-and-butternut-squash-soup-with-ginger/