What’s Inside: This Butternut Squash Soup recipe is an easy meal made from simple ingredients like roasted vegetables, pears, and ginger juice. Perfect for chilly evenings and meal-prepping! Add some protein to the side to round it out.
Homemade Butternut Squash Soup
Looking at this Butternut Squash Soup reminds me of everything I love about fall. You know what I mean — the vibrant colors, rich tastes, and warm toasty feelings you get when you’re snuggled up with a good bowl of soup. In other words, heaven!
This soup recipe is extra special because I put some pear and ginger in it, which gives it a whole new depth of flavor. Plus, that ginger heals! After making this for meal prep and eating it for lunch, my sniffles were totally gone.
I first learned about this combination of flavor and healing ingredients at an anti-inflammatory cooking class I took at the Natural Gourmet Institute in New York City. It was such a beautiful evening filled with amazing recipes with great people, and the soup especially took me by surprise. It looked like any other butternut squash soup, but it was SO. MUCH. MORE!
Our chef had us using apples which was great, but I had pears on me at home and tried it that way instead. Both work perfectly in this butternut squash soup recipe. But by far the most important ingredient is the ginger. I love keeping ginger juice in my fridge for when I run out of fresh ginger, and either can be used here. The creamy texture with any of your favorite toppings makes for a stunning and filling meal.
For this delicious and simple homemade Butternut Squash Soup recipe, you’ll need 9 ingredients:
A medium-sized butternut squash (cubed)
One large yellow onion (quartered)
Four garlic cloves
Two pears (cored and quartered; can substitute apples if desired)
Ginger juice (or fresh grated ginger)
Fresh cracked black pepper
How To Make Gluten-Free Butternut Squash Soup
Apart from the taste and nutrition, I love this soup because it’s so easy to make.
Just roast your veggies and fruit with the olive oil, sea salt, and black pepper at 400 degrees for about 30 minutes.
Next, you’ll boil those roasted beauties and reduce to a simmer for 15 minutes. This creates an insanely flavorful broth.
Then, turn off the heat, add the ginger and spices, and blend everything in a blender. Serve hot, and enjoy!
What To Serve with This Vegan Butternut Squash Soup
fresh herbsseeds, etc. for garnish (I’m using fresh thyme and sesame seeds)
Pre-heat oven to 400f degrees while you chop all the veggies and fruit.
Line 2 baking sheets with parchment paper, and toss the squash, onions, pears, and garlic with olive oil. Sprinkle a little sea salt and black pepper all over and roast everything in the oven for approx. 30-35 minutes.
Add water to a soup pot with roasted vegetables and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Turn off the heat, add the ginger or ginger juice, more salt, and pepper to taste and turmeric — and stir. Now add everything to a blender or use an emulsion blender.