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Eating veggie » Recipes » Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

Prep time 10 mins, cook time 30 mins

Serves 4

Egg-Free, Gluten-Free, Wheat-Free, Suitable for Freezing


For the soup

  • 1 medium onion chopped
  • 2 cloves garlic crushed
  • 15g butter
  • 700g butternut squash peeled and chopped
  • 2 tsp grated ginger
  • Pinch of nutmeg
  • Pinch of salt and freshly ground black pepper
  • 900ml light vegetable stock

For the garnish

  • 4 tbsp cream⁄creme fraiche/concentrated soya milk
  • 3 chives cut
  • Pinch of nutmeg


  1. Saute the onion and garlic in the butter or oil for 5 minutes covered, without browning.
  2. Add the butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.
  3. Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender. Puree the soup in a blender or processor.
  4. Reheat to serve and garnish with a swirl of cream, creme fraiche or concentrated soya milk*, sprinkle with a little nutmeg if liked and arrange a criss-cross of chives on the top.

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