Creamy, snug, and warming, Jamie Oliver’s Butternut Squash and Ginger Soup blend lightly caramelized roasted butternut squash soup with coconut milk, ginger, and turmeric for a nutritional and tasty soup that also boosts the immune system. As an added bonus, this dish is Whole30 compliant, paleo, and devoid of gluten, dairy, and nuts.
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Why You’ll Love This Recipe
- Flavorful And Comforting. The combination of sweet butternut squash and spicy ginger make this soup incredibly flavorful and comforting, perfect for a chilly day.
- Healthy And Nutritious. This soup is packed with vitamins, minerals, and fiber, making it a great addition to any diet.
- Easy To Make. This recipe is easy to follow and can be made in under an hour, making it a great weeknight meal.
Jamie Oliver Butternut Squash And Ginger Soup Ingredients
- Butternut squash: In my opinion, one huge butternut squash is the best. But any winter squash, like pumpkin, would work just as well (the flavor will vary).
- Garlic: Use either raw or roasted garlic (and adjust the amount based on which you use).
- Vegetable stock: You may also use plain water, but I prefer to use homemade vegetable stock that I’ve mildly seasoned.
- Coconut cream: Use well-shaken canned coconut milk. You may also use ordinary cream if you choose.
- Ginger: I made a soup using butternut squash and fresh ginger. Ginger powder can be used in a pinch; use as much or as little as you like.
- Turmeric powder: You can add turmeric powder to this creamy ginger butternut squash soup if you like, but it is not required (especially when paired with some fresh cracked black pepper).
- Olive oil: Or a non-flavored spray oil.
- Salt & pepper: As desired, season with (depending on how salty your stock is).
- Toppings: Lightly toasted mixed seeds (or pumpkin seeds) and fresh herbs are my go-to garnishes for the buttery butternut squash soup (like parsley).
How To Make Butternut Squash And Ginger Soup Ahead?
You may roast the butternut squash (and perhaps the garlic) ahead of time and refrigerate it in sealed containers for several days. To make the creamy butternut squash soup, just combine all of the ingredients and heat on the stovetop.
Is This Butternut Squash And Ginger Soup Healthy?
Butternut squash is a good source of vitamins A and C, potassium, and fiber. When combined with ginger, which is known for its anti-inflammatory properties, this butternut squash, and ginger soup can be a healthy option. The use of vegetable stock or water instead of cream can help keep the overall calorie and fat content of the soup lower. However, if you are looking for a lower-calorie option, you can use less oil or coconut cream.
Fresh ginger root is the best choice for this soup as it provides a nice depth of flavor and aroma. You can use either peeled or unpeeled ginger, but make sure to chop it finely or grate it.
Is Butternut Squash And Ginger Soup Vegan?
Yes, if you use vegetable stock or water and coconut milk or cream instead of dairy cream, this butternut squash, and ginger soup can be vegan.
How To Make Jamie Oliver Butternut Squash And Ginger Soup
- Preheat the oven to 400F/200C first.
- Then, rinse the butternut squash and cut it into 1- to 2-inch slices.
- Save the seeds for seasoning and roasting as a snack. You can peel the skin now, but I find it simpler to do after cooking.
- Roast the squash on a large baking sheet until soft (usually between 35-40 minutes).
- If you wish to use roasted garlic, wrap the cloves in foil/parchment paper and bake alongside the butternut squash. Alternatively, roast one complete head (to save some for later).
- Allow the squash to cool just enough to handle before peeling the skin. It should be simple to remove.
- Now there are two options for blending the soup. The first is in a blender jug, and the second is in a big pan with an immersion blender. If you use the former, you may need to do it in batches to ensure that there is enough room at the top of the blender.
- Simply combine the roasted butternut squash with the remaining ingredients (excluding the salt and pepper) in a jug/bowl and mix until smooth and creamy.
- If the veg stock isn’t already heated, heat it up so it doesn’t make your soup chilly.
- Then taste the soup and season with salt and pepper to taste. If the soup isn’t heated enough, you may return it to the burner for a few minutes to warm up. Otherwise, ladle the soup into a dish and top with garnishes. Toasted seeds and fresh herbs are used. Enjoy!
What To Serve With Butternut Squash And Ginger Soup
Optional Add-ins and Variations
- Cinnamon: The ginger butternut squash soup is even better with a dash of cinnamon. In my opinion, a quarter teaspoon is a perfect amount to add. An optional extra is a nutmeg, of which you might use just a pinch.
- Onion: You might use a white onion or a red onion, roast it in the oven or sauté it in a skillet.
- Carrot/sweet potato: These veggies will provide texture and taste depth. The squash and the vegetables can be roasted together. One sweet potato or one big carrot is all you need.
- Apple: Apples in butternut squash soup is something I’ve tried before, but only when the soup was seasoned with rosemary. But apples and ginger are a classic combination, so I expect this will work as well. One big, tart apple (such as Granny Smith) should be added to the soup after being coarsely diced (roasted).
- Herbs: The combination of ginger, turmeric, and salt and pepper in this ginger squash soup is so flavorful that I seldom need to add any other herbs. Roasting the squash with herbs like rosemary, sage, or thyme is one way to increase the dish’s taste.
- Spice: Ginger squash soup may be spiced up with your choice of red pepper flakes, a sprinkle of cayenne pepper, a dollop of chili paste, or a drizzle of chile oil over top.
- Grains: Add around a third to a half cup of cooked grains (like quinoa) to your blended butternut squash soup for more substance and texture.
- Sweetener: A teaspoon or two of maple syrup (or honey, if you’re not vegan) or brown sugar in the roasted butternut squash soup would complement the natural sweetness of the squash or pumpkin.
- Other toppings: Apples might be julienned and sprinkled on top, or pomegranate arils could be sprinkled on, or you could use croutons you prepared yourself.
How To Store And Reheat Butternut Squash And Ginger Soup?
- Store: After your Butternut Squash and Ginger Soup have cooled, store it in an airtight jar in the fridge for up to 5 days.
- Freeze: The ginger butternut squash soup may be stored in airtight containers or Ziploc bags (with some extra room at the top). When freezing in bags, put them on their sides. After that, you may keep it in the freezer for up to two months. After letting it defrost in the fridge overnight, reheat the soup and stir until smooth before serving (as it may separate slightly).
- Reheat: Warm your bowl of Butternut Squash and Ginger Soup to your liking by gently reheating it in the microwave or on the stove (usually 2-3 minutes in the microwave and 5-6 on the stovetop over medium).
- To adjust the consistency: Changing the soup’s consistency is as easy as adjusting the amount of vegetable stock used. When mixing, I suggest starting with half the amount. Then, gradually reach the level of regularity you like.
- To adjust texture: Keep part of the squash aside while blending, and then chop or mash it slightly into the soup for a thicker, chunkier outcome if you want the smooth, creamy butternut squash soup to still have some structure.
- For a lighter butternut squash soup: Coconut milk is thicker and creamier than other dairy-free milk options, although you may use those as well. Be aware, though, that the soup won’t be quite as luscious and velvety.
- To cut down on prep: Most grocery stores sell butternut squash that has already been cut.
- Be careful when blending: Leave the funnel on the blender jug open to let steam escape (if you have one). If you don’t have a lid that can withstand being held down by steam while being blended, a clean tea towel will do the trick.
- To toast the seeds: Put them in a skillet without any liquid and cook them, turning frequently, until they are aromatic and gently browned.
What Other Vegetables Can I Add To Butternut Squash And Ginger Soup?
Other vegetables that can be added to this butternut squash and ginger soup include sweet potatoes, carrots, and parsnips. These vegetables can provide additional flavor and texture to the soup.
What Spices Can I Add To Butternut Squash And Ginger Soup?
Other spices that can be added to butternut squash and ginger soup include cumin, cinnamon, nutmeg, and cayenne pepper. These spices can provide depth of flavor and warmth to the soup.
Is This Butternut Squash And Ginger Soup Suitable For A Low-carb Diet?
Butternut squash is relatively high in carbohydrates, so if you are following a low-carb diet, you may want to limit your portion size or use a smaller amount of butternut squash. Adding more ginger and less coconut milk can also help reduce the carb content of the soup.
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Jamie Oliver Butternut Squash And Ginger Soup Nutrition Facts
Amount Per Serving
- Calories 175
- Total Fat 4.9g
- Saturated Fat 0.7g
- Cholesterol 0mg
- Sodium 500.2mg
- Potassium 785.7mg
- Total Carbohydrate 32.4g
- Dietary Fiber 8.4g
- Sugars 3g
- Protein 5.1g
- Vitamin A 383%
- Vitamin C 71.4%
- Calcium 13.2%
- Iron 11.8%
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 175
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.7g4%
- Sodium 500.2mg21%
- Potassium 785.7mg23%
- Total Carbohydrate 32.4g11%
- Dietary Fiber 8.4g34%
- Sugars 3g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.