Butternut squash and ginger soup recipe

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  • Vegetarian






10 min


40 min

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

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(127 ratings)
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