Roasted Butternut Squash Soup with Ginger
Roasted butternut squash and carrots blended with softened onion and fresh ginger, finished with crunchy pumpkin seeds. Four generous soup portions.
Roasted squash gives this soup a mellow sweetness and a rich orange colour. Carrots add body, fresh ginger brings warmth, and a small scattering of roasted pumpkin seeds adds crunch to each bowl. The vegetables themselves make the soup smooth; there is no cream or milk in the formula.
The squash and carrots roast in cubes while the onion softens in a saucepan. Everything then simmers together briefly before blending. This is an American-style home soup rather than a claim to a particular regional tradition. Allow a little over an hour from peeling the squash to serving four bowls.
Why you’ll love this recipe
Spreading squash and carrot pieces across a roomy tray lets their edges brown before they enter the soup. Softened onion and briefly cooked ginger give the water-based soup an aromatic base. Blending the fully tender vegetables supplies body, and adding the seeds after blending keeps the garnish crisp.
Before you start · Equipment
Kitchen scale, peeler, sharp knife, large rimmed baking tray, deep saucepan, wooden spoon, immersion blender approved for hot liquids and food thermometer.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 4 portions. Use the recipe card for amounts adjusted to your chosen yield.
Roasted vegetables supply the body
This soup gets its smooth texture from blended squash, carrots and onion. The roast gives the squash golden edges before the vegetables enter the water-based soup. Cream is unnecessary for this formula.
Give the tray enough room
A crowded tray traps moisture and makes browning less even. Use a second tray when the cubes overlap. Turn once and judge tenderness as well as colour; the thicker carrot pieces should be soft before blending.
Build an aromatic base while the oven works
Start the onion near the end of the roast. Garlic and ginger go in only after the onion has softened, for a brief stir over lower heat. This overlap keeps the total time to about 65 minutes without rushing the vegetables.
Blend with the saucepan off the heat
Wait for vigorous bubbling to stop, then follow the hot-liquid instructions for your immersion blender. Submerge the blade head before switching it on. A deep saucepan reduces splashes, but do not overfill it or lift a running blade above the soup.
Keep the seed garnish crisp
Add the roasted kernels to each bowl after the soup is portioned. Stirring them into the blender would remove their crunch. The 20 g total garnish is already included in the calculated nutrition.
Refrigerate in shallow portions
Transfer leftovers to shallow containers and refrigerate within 2 hours, or within 1 hour above 90 °F (32°C). Keep at 40 °F (4°C) or below and use within 3 days. Freeze ungarnished soup for up to 2 months for quality, leaving headspace and thawing in the refrigerator. Reheat to 165 °F (74°C) throughout, stirring; bring soup to a rolling boil. Keep reserved seeds dry and add after reheating.
About the ingredients
- Butternut squash
Weigh 800 g after removing the skin, seeds and stringy centre. Uniform 2 cm cubes roast more evenly than large wedges. The nutrition uses raw edible butternut squash, not whole untrimmed pumpkin weight.
- Carrots and onion
Use 250 g trimmed carrots and 150 g peeled onion. Cut carrots into thin half-moons so they soften alongside the squash. The onion cooks separately in the saucepan; it is not roasted on the tray.
- Fresh ginger and garlic
The measured 15 g peeled fresh ginger gives a warm aromatic finish without turning this into a curry. Garlic is 12 g peeled weight. Add them after the onion softens and stir briefly so they do not scorch.
- Oil, water and seasoning
All 30 g olive oil is included:20 g on the tray and 10 g in the saucepan. Total added salt is 4 g. Plain water keeps the formula consistent; stock, bouillon or a cream finish changes the flavour and sodium or fat calculation.
- Roasted pumpkin seeds
Use 20 g roasted unsalted shelled kernels, not whole seeds in hard white shells. Divide into four 5 g garnishes after blending. The seeds are included in the nutrition; bread and extra garnishes are separate.
How to make Roasted Butternut Squash Soup with Ginger
Roast squash and carrots with oil and salt. Soften onion, then add garlic and ginger. Simmer the roasted vegetables with water, blend away from the heat and finish each bowl with roasted pumpkin seeds.
1. Roast the squash and carrots
2. Soften the onion and warm the ginger
3. Simmer until every piece is soft
4. Blend smooth and finish with pumpkin seedsWatch How To Make It
chefzelish.com
Roasted Butternut Squash Soup with Ginger
Roasted butternut squash and carrots blended with softened onion and fresh ginger, finished with crunchy pumpkin seeds. Four generous soup portions.
Ingredients
0 / 12 readyIngredient amounts for 4 portions
Vegetables for roasting
Soup base and finish
Let’s make it.
Roast the squash and carrots
Heat the oven to 425°F (220°C) conventional, or 400°F (200°C) fan. Toss all 800 g squash cubes and 250 g carrot pieces with 20 g olive oil and 2 g salt on a large rimmed tray. Spread in one layer with room between the pieces; use two trays if needed. Roast for about 30–35 minutes, turning once, until the squash and carrots are tender and their edges are golden. Keep all tray oil and juices for the soup.
Soften the onion and warm the ginger
During the last 10 minutes of roasting, heat the remaining 10 g olive oil in a deep saucepan over medium heat. Add 150 g chopped onion and cook for about 6–8 minutes, stirring, until softened without burning. Lower the heat, add 12 g garlic and 15 g grated ginger and stir for 1 minute, just until fragrant. Keep the heat low if the roasted vegetables are not ready yet.
Simmer until every piece is soft
Add all roasted squash and carrots to the saucepan, scraping in all oil and juices from the tray. Add 900 g water, the remaining 2 g salt and 1 g black pepper. Bring to a gentle simmer and cook for about 8–10 minutes, stirring occasionally, until even the thickest carrot pieces squash easily under a spoon. There should be enough liquid to surround the vegetables without making the soup thin.
Blend smooth and finish with pumpkin seeds
Take the saucepan off the heat and let vigorous bubbling stop. Use an immersion blender approved for hot liquids, following its instructions. Keep the blade head fully submerged and blend carefully until smooth, without lifting a running blender out of the soup. Do not use a sealed personal blender for hot soup. Return the saucepan to low heat and warm gently, stirring, for about 2 minutes. Divide all soup evenly between four bowls, then sprinkle each with 5 g roasted unsalted pumpkin seed kernels. No cream, additional oil or extra salt is included.
Nutrition per serving
1 of 4 equal soup portions, including 5 g pumpkin-seed garnish. Estimates may vary with ingredients and brands.
- Calories
- 234 kcal
- Protein
- 4.8 g
- Carbohydrates
- 35.4 g
- Fat
- 10.4 g
- Saturated fat
- 1.6 g
- Fiber
- 6.9 g
- Sugar
- 9.1 g
- Sodium
- 451 mg
Checked 10/11/2026. Values are per the serving described above, regardless of recipe yield.
Notes from the kitchen.
Helpful tips
Allow about 65 minutes:15 minutes preparation and 50 minutes cooking with overlapping oven and hob work. Oven strength and vegetable size can extend the estimate. Tender vegetables matter more than the clock.
Make it your own
This formula uses fresh butternut squash, carrots, water and shelled unsalted roasted seeds. Other pumpkin varieties, broth, cream, coconut milk or extra garnish change the consistency and calculated nutrition.
Storage & freezing
Refrigerate shallow portions within 2 hours, or 1 hour above 90 °F (32°C), at 40 °F (4°C) or below. Use within 3 days or freeze ungarnished for up to 2 months for quality. Reheat throughout to 165 °F (74°C), stirring, and bring soup to a rolling boil.
At the table
Four equal soup portions include all vegetables,30 g olive oil,4 g added salt,900 g water and the 20 g pumpkin-seed garnish. Bread, additional oil, cream and other sides are excluded.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
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