Butternut squash soup on its own is delicious, but the added ginger gives this version real character. It also brings with it a wide array of nutrients, as well as anti-inflammatory, analgesic and nerve-soothing properties.

Once cooked and blended, squashes take on the flavors of spices as if they were made for each other. Try using other spices like chili, cumin and lemongrass for variations on this soup. A dash of lime juice also works wonders.


1 tbsp grape seed oil

1 small leek, roughly chopped and washed

1 small onion, peeled and roughly chopped

1 oz. root ginger, scraped and finely chopped

2 cloves garlic, crushed or chopped

A few sprigs of thyme

One large (2 lbs) butternut squash, peeled, seeded and roughly chopped

2 cups vegetable stock (a good quality cube will do)

Salt and freshly ground black pepper


Gently cook the leek, onion, ginger, garlic and thyme in the oil until soft, add the butternut squash and vegetable stock, bring to the boil, season with salt and pepper then simmer for 20 minutes.

Blend the soup until smooth, then strain through a fine meshed sieve. Reheat the soup and adjust the consistency with a little vegetable stock or water if necessary and re-season with salt and pepper.


Adapted from The Independent

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