Butternut squash and ginger soup recipe

Click to rate
(131 ratings)
Sending your rating
  • Vegetarian
serves: 4
Skill: easy
Prep: 10 min
Cooking: 40 min
  • We earn a commission for products purchased through some links in this article.
  • Butternut squash is in season. Make the most of it by teaming it with ginger and a touch of chilli, in this warming soup


    • 1 tbsp olive oil
    • 1 medium butternut squash, peeled, seeds removed and chopped into chunks
    • ½ onion, chopped
    • 1 heaped tbsp chopped ginger
    • 1 tsp chopped red chillies
    • 1 litre vegetable stock
    • 125ml coconut milk, plus a little extra for serving
    • a handful of roughly chopped mint leaves and chopped chives (optional)
    • lime juice


    • In a large, wide-based pan, heat the olive oil and cook the butternut squash, onion, ginger and chillies until soft.

    • Add the stock, coconut milk and some salt and pepper, then bring to the boil and simmer for about 30 minutes.

    • Blend in a processor, then serve with the fresh herbs if using, a squeeze of lime juice, and extra splash of coconut milk.

    Top tip for making Butternut squash and ginger soup

    5 large carrots, peeled and chopped can be used instead of the butternutsquash

    Click to rate
    (131 ratings)
    Sending your rating

    Related Recipes