Best 19 Ginger Squash Soup Recipes

BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
• Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER

Steps:

• Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
• In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
• Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
• Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

PURéED WINTER SQUASH SOUP WITH GINGER

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
• Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
• Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK

Steps:

• Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
• Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

GINGER SQUASH SOUP

Steps:

• In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.

SQUASH, GINGER AND APPLE SOUP

Steps:

• Position a rack in the middle of the oven and preheat to 450*F.
• Line a jelly roll pan with tinfoil.
• Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
• Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
• Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
• Chop and reserve the flesh.
• In a large pot over medium heat, melt the butter.
• Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
• (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
• Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
• Remove from heat and cool slightly.
• Puree the soup in batches in a food processor or blender, or force it through a food mill.
• This soup can be prepared up to 3 days in advance, and will taste the better for it.
• Cool, cover and refridgerate.
• To serve, return soup to the pan.
• Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
• Adjust the seasoning and ladle into bowls.
• NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
• Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
• Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
• Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
• Use hot.
• For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
• Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.

BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP

Steps:

• Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
• Puree steamed squash in a blender or food processor until smooth and free of lumps.
• Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
• Pour into serving bowls and have with your favorite snack crackers or a sandwich.

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP

Steps:

• Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
• Make soup while shrimp marinate:
• Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.
• Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
• Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
• Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.

ROASTED BUTTERNUT SQUASH SOUP WITH CHILI GINGER

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove.
• While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes.
• Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chilies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat.
• Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice.
• To serve, ladle the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chilies.

DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP

Steps:

• 1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.
• 2. To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes.
• 3. Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraîche.

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
• Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
• Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

GINGER BUTTERNUT SQUASH SOUP

Steps:

• 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
• 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
• 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
• 4. With an immersion blender, puree until it is completely smooth and creamy.
• 5. Season with salt and pepper to taste. If it is too thick you may add more water.

EASY ROASTED BUTTERNUT SQUASH SOUP WITH GINGER & COCONUT MILK

Steps:

• Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
• Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
• Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
• Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
• Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
• Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP

Steps:

• Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
• Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring until shallot is softened, about 5 minutes.
• Add squash, stock, and water and simmer uncovered until squash is very tender, about 20 minutes.
• Remove star anise.
• Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
• Sprinkle shrimp with salt.
• Heat oil in a large skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring until just cooked through, about 3 minutes per batch, transferring to paper towels.
• Bring soup to a simmer and season with salt and pepper.
• Divide among 8 bowls and mound 3 shrimp in each bowl.
• Garnish with cilantro sprigs.

GINGER SQUASH SOUP WITH PARMESAN CROUTONS

Steps:

• Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
• Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
• Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.

ACORN SQUASH SOUP WITH GINGER, LIME, AND CREAM

Steps:

• 1. Place the squash halves cut sides up on a large plate or dish. Cover and microwave on HIGH for 6 minutes, or until very soft. Set aside until cool enough to handle. 2. Place the onion, ginger, coriander, allspice, salt, butter, and water in a large bowl. Cover and microwave on HIGH for 10 minutes. Remove the ginger pieces. 3. Scoop the pulp out of the squash halves and add to the spice mixture. Puree the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave on HIGH for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot. Note: You can use any other hard squash or pumpkin or a combination instead of acorn squash. Cooking times vary slightly.

CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA

Steps:

• Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
• Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

ROASTED BUTTERNUT SQUASH SOUP WITH GINGER CREAM

Steps:

• Preheat oven to 425. Cut shallots and butternut squash in half lengthways and remove seeds with a spoon. Coat the shallots and squash in olive oil and season liberally with salt and fresh cracked pepper. Place peeled and halved shallots and squash halves cut side down on a baking sheet and roast together for 20 minutes or until squash is soft and has picked up some color. Remove squash from oven and let cool enough to handle (about 10 minutes). While squash is cooling, bring vegetable stock to a boil and start the ginger cream. In a small bowl combine sour cream, honey, and ginger and mix until blended and smooth (reserve in the refrigerator for garnish). Scoop out the flesh of the squash with a spoon and add to the boiling stock. When all squash flesh is added turn off the heat and add heavy cream and butter. Blend with a stick blender or in small batches with a regular blender until really smooth (being careful of hot liquids in the blender). Adjust seasoning and let soup stand for 10 minutes Before serving. Garnish with your ginger cream (I put mine in a plastic squeeze bottle but a dollop from a spoon is always nice as well.)