Warm Up Your Home This Fall with Butternut Squash & Ginger Soup

As the crisp air settles in and leaves begin to fall, there’s nothing quite like the comfort of a warm, homemade soup to make a house feel like home. Whether you’re hosting an open house or enjoying a quiet evening in, this Butternut Squash and Ginger Soup brings seasonal warmth to your kitchen. Earthy squash and carrots meet the zing of fresh ginger and the richness of coconut milk in this creamy bisque. Best of all, it’s simple to prepare and perfect for sharing—whether with guests, family, or neighbors.

Ingredients

To get started, gather the following ingredients:

2 tbsp extra virgin olive oil (or butter)
2 cups chopped yellow onion
2 cups chopped carrots
2 tsp minced garlic
4 cups vegetable broth (or chicken broth)
8 cups butternut squash, peeled and cubed
1 tsp dried thyme
2 bay leaves
2 tbsp grated fresh ginger (or ½ tsp dried)s
½ tsp ground nutmeg
1 can (13.5 oz) unsweetened coconut milk (or ½–1 cup heavy cream)
Salt and pepper to taste
Fresh thyme for garnish

Instructions

Follow these steps to create a delicious, comforting soup:

Begin by heating olive oil in a large soup pot over medium-high heat. Add onions, carrots, and garlic, and sauté until onions are translucent and carrots begin to soften.
Once the vegetables are tender, stir in the broth, squash, thyme, bay leaves, ginger, and nutmeg. Bring the mixture to a simmer, cover, and cook until everything is fork-tender—about 10 to 15 minutes.
After cooking, remove the bay leaves and blend the soup until smooth using an immersion blender or a traditional blender.
Next, stir in the coconut milk or cream, and season with salt and pepper to taste.
Finally, garnish with fresh thyme and serve warm.

Serving Suggestions

To elevate your meal, consider pairing this soup with crusty sourdough bread, a grilled cheese sandwich, or a seasonal kale salad. It’s a versatile dish that works well for both casual dinners and festive gatherings.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze the soup for up to 3 months. It reheats smoothly, making it a convenient option for busy weeknights or impromptu entertaining.

Other recipes for Fall:

Apple Crisp
Baquetts

📌 Original recipe inspiration: Butternut Squash and Ginger Soup – Grow Forage Cook Ferment

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