Easy Butternut Squash & Ginger Soup

Easy Butternut squash and ginger soup is the ultimate soup for Fall. Make a large batch and enjoy butternut squash and ginger soup with a crusty bread or crackers. Vegetarian and gluten-free recipe.

It’s starting to feel like Fall here and I am here for all things soups and stews. I hope you are too! Winter squash like butternut, acorn, delicata, and pumpkin are perfect for making creamy & comforting soups. I know there are stellar butternut squash soup recipes out there (and you may already have your favorites) but more than a recipe, I want to share a butternut squash cooking tip to make this Easy Butternut Squash & Ginger Soup.

Butternut squash can be a pain to prepare – peeling, scooping out the seeds, and chopping. A lot of soup recipes call for roasting or sauteing butternut squash for that deep, caramelized flavor. Personally, I did not miss it and I am very pleased with Easy Butternut Squash & Ginger Soup using the instant pot method. Alternatively, you can use your microwave to do the task.

Instant Pot: Cut the squash in half (cut into 1/4 again if its big )then scoop out the seeds. Place a wire metal trivet in your instant pot and pour in 1 1/2 cups of water. Arrange the pieces of squash on top of the trivet in a single layer. Select the “Steam” or “Manual” setting, and set the cooking time to 10 minutes. Once cool enough to handle, use a big spoon to scoop the squash from the outer skin.

Microwave: Cut the squash in half (cut into 1/4 again if its big )then scoop out the seeds. Place each half with the skin side facing up on a piece of parchment paper. Microwave for 15-25 minutes or until the squash is fork-tender. Rotate halfway through. Once cool enough to handle, use a big spoon to scoop the squash from the outer skin.

Warming spices like ginger, cinnamon, brown sugar, sage, and rosemary pair really well with butternut squash. I used freshly grated ginger in Easy Butternut Squash & Ginger Soup as the flavor is subtle yet it lingers for a bit. Fried sage is a lovely touch for both flavor and presentation.

As always please use the recipe for Easy Butternut Squash & Ginger Soup as a guide. Adjust the seasoning per your taste, make the soup thin or thick by adding little more or less of the broth/heavy cream, and be sure to make little extra for leftover the next day!

Easy Butternut Squash & Ginger Soup

for 4 servings


1 medium butternut squash (3-4 lb)
2 tablespoon olive oil (or canola, avocado oil)
1 medium onion, chopped
2-3 garlic cloves, minced
1 tablespoon minced ginger
2-3 cups stock (I used vegetable stock but chicken stock can be used)
pinch of nutmeg
salt, pepper to taste
1/4-1/2 cup heavy cream (optional)


  1. Cook butternut squash using instant pot or microwave method. See above for instructions. Keep aside the cooked butternut squash.

  2. In a large heavy bottom pot, heat the oil over medium heat. Add the chopped onions under tender but not brown. Add butternut squash, minced garlic and ginger and stir for few minutes.

  3. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer for 6-8 minutes. Remove from heat.

  4. Use a blender (I use stick blender), puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream if desired. Heat through, but do not boil. Adjust seasoning.

  5. Serve warm with a dash of nutmeg, crusty bread or crackers.

*The soup freezes and reheats really well. If the soup is too thick, add a little broth or water to thin out the soup while reheating.

More Butternut Squash Recipes:



Dixya Bhattarai

Dixya Bhattarai

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