Butternut Squash Soup With Ginger

Butternut Squash Soup With Ginger

This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk.

Pro tip: Freeze individual portions for quick meals any time.

4.62 from 13 votes

Butternut Squash Soup With Ginger

Prep Time 0 mins
Cook Time 0 mins
Total Time 0 mins
Servings 12 servings, 1 cup each
Calories 113 kcal


  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 thin slice of fresh ginger, peeled, grated
  • 10 cups cubed butternut squash (about 3½ lbs.)
  • 1 tsp. sea salt
  • 2 tsp. yellow curry powder
  • 6 cups low-sodium organic vegetable broth
  • 1 cup coconut milk


  1. Heat oil in large saucepan over medium heat.
  2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
  3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
  4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
  5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
  6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.

Recipe Notes

Tip: Hot liquids expand during the blending process, so blend in small batches to prevent overflowing.

Nutrition Facts
Butternut Squash Soup With Ginger
Amount Per Serving (1 serving)
Calories 113 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 268mg12%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
1½ Green
½ Blue

2B Mindset Plate It!
Enjoy as an FFC as part of lunch.

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