What about an easy butternut squash ginger soup recipe with only 6 ingredients ? If you love easy healthy soup 100 % vegan this is for you.
I was not sure it was a good idea to share a soup recipe. I mean, winter officially starts in June in New Zealand but lots of you read me from US where the sun shines in July, right? I went back and forth, but then looked at my window and all rain, grey clouds had convinced me, yes, it is soup time ! Plus, honestly, this is one of those soup recipes that can be made anytime in the year. Butternut squash is almost available all year, meaning this easy butternut squash soup is not only a winter recipe.
Easy butternut squash ginger soup : vegan
This said, here’s the story. Yes there is a little story about this easy butternut squash ginger soup. I decided to share with you my little trick for a super tasty easy butternut squash ginger soup with you guys … because I swear this butternut squash soup is really the best.
Years back when I made this soup, I only used butternut squash. I remember it being amazingly tasty. Ever since then, Emma came to the world, dislike butternut squash – or any pumpkin kind of vegetables.
The orange color of this soup brings so much light to this dark winter. I love to suggest soup toppings to make her dinner fun. In my house the most popular soup toppings are shredded blend cheese, wholegrain croutons bread, sour cream, oven roasted peas like chickpeas, parmesan, roasted pumpkin seeds, popcorn, pieces of nachos, pita chips. This recipe serve 8 people. You can store up to 7 days in the fridge. I simply keep the soup into an airtight plastic container. Rewarm in a bowl in the microwave when desired or in a saucepan. Enjoy !
More low-carb soup recipe ideas
I recommend you also try:
Keto Butternut Squash Ginger Soup
My MacrosTo get yours, join Sweetashoney Members!
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Onion peeled, finely chopped
- 1 thumb Fresh Ginger peeled, grated
- 2 Garlic Cloves peeled, finely chopped
- 35 oz Butternut Squash peel, scoop out the seeds and strings, cut in large chunks (1 kg)
- 3 cups Vegetable Broth or chicken broth
- 1 cup Heavy Cream or canned coconut cream if dairy-free
- ½ teaspoon Salt
- 2 tablespoons Heavy Cream or coconut cream if dairy free
- 2 tablespoons Shredded Parmesan
- Heat olive oil in a large non-stick pan over medium heat.
- Cook onion, ginger, and garlic for 3 minutes until fragrant, stirring occasionally.
- Add butternut squash pieces. Give a good stir, cover, and cook for 2 more minutes until fragrant.
- Add the vegetable broth and salt. Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.
- Stir in heavy cream (or canned coconut cream) and blend the soup to a smooth consistency using an immersion stick blender. Season to taste.
- Serve with a spoonful of coconut cream or heavy cream, grated Parmesan, cracked black pepper.
- Store up to 3 days in an airtight container in the fridge or freeze.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.