Butternut Squash & Ginger Soup


Serves: 6 - 8


  • ¼ cup extra virgin olive oil

  • 1 large onion cut in to ½ inch chunks

  • 1 large butternut squash peeled and cut in to 1 ½ inch chunks

  • 1 medium sweet potato cut in to 1 ½ inch chunks (no need to peel)

  • 4 large cloves garlic smashed and peeled

  • 8 cups chicken or vegetable stock

  • 3 inch piece fresh ginger peeled and finely grated

  • 1/8 teaspoon nutmeg preferably freshly grated whole nutmeg on a microplane

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper


  1. Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.

  2. Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil.

  3. After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.

  4. Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If you're using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.

  5. Serve with an optional swirl of creme fraiche or sour cream and a sprinkle of pumpkin seeds