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Keto Butternut Squash Soup With Ginger

4.99 from 150 votes
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This Keto Butternut Squash Soup is a delicious, low-carb soup made with a handful of wholesome ingredients for a heart-warming winter meal with a ginger twist.

This soup has a dairy-free option and is also gluten-free, grain-free, and above all, scrumptious.

Is Butternut Squash Keto-Friendly?

Butternut Squash, or butternut pumpkin as it’s known in Australia and New Zealand, is a winter vegetable with an elongated shape.

Its flesh is rich in fiber, vitamin C, vitamin A, magnesium, and potassium and brings about 8 grams of net carbs per 100 grams when raw, slightly less when cooked, making it one of the low-carb vegetables.

Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

How To Make Butternut Squash Soup

Making Butternut soup is easy, and you only need 6 wholesome ingredients.


To make this Keto Butternut Squash Soup, you need:

  • A Butternut Squash – peeled with its seeds scooped out and cut in large chunks. Butternut Squash is a low-carb vegetable, suitable for a keto diet.
  • Onion peeled, finely chopped. Choose a small onion to limit the total carbs in this butternut squash soup recipe.
  • Fresh Ginger – ginger brings a spicy twist.
  • Garlic Cloves
  • Vegetable Broth – or chicken broth if you prefer, but it wouldn’t be vegetarian or vegan anymore.
  • Heavy Cream – or Coconut Cream for a dairy-free version.
Keto Butternut Squash Soup with Ginger


Prepare your soup ingredients by cutting the vegetables: chop the onion, grate the ginger, crush the garlic, and slice the butternut squash into small cubes.

Then, heat a large saucepan or pot with olive oil and add the chopped onion and crushed garlic once the oil is hot.

Let it simmer for a few minutes to color the onion before adding the butternut squash cubes.

Stir the butternut to coat it with oil and onion and cook for a few minutes to let it roast a bit. You don’t have to turn it into a puree before making the soup.

Cooking the Soup

When the butternut squash is fragrant, add the vegetable broth and a pinch of salt. Reduce the heat to low and let the keto soup simmer for at least 15 minutes.

Stir in the heavy cream or coconut cream and blend the soup with an immersion blender.

You can choose to blend it ultra-smooth leaving the blender for longer, or slightly chunky by blending for just about a minute.


Season the soup to taste with more salt and pepper when it’s cooked.

If the soup is too thick, you can adjust it with a touch of coconut milk and boost its flavors.

For a very wintery flavor, you can add a pinch of cinnamon or nutmeg.

Keto Butternut Squash Soup with Ginger


Toppings can make a simple soup turn into a delicious, fancy meal.

The most popular soup toppings are

  • Shredded blend cheese
  • Sour cream
  • Oven-roasted chickpeas
  • Parmesan
  • Roasted pumpkin seeds
  • Popcorn

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Storage Instructions

You can store this Keto Butternut Squash Soup for up to 7 days in the fridge. Keep it in an airtight container and rewarm it in a bowl with a microwave or in a saucepan for a few minutes.

It’s also possible to freeze it in glass containers in the freezer. Thaw them overnight in the fridge before heating your soup in a saucepan.

Keto Butternut Squash Soup with Ginger

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Keto Butternut Squash Soup with Ginger

Keto Butternut Squash Soup With Ginger

This easy, creamy Keto Butternut Squash Soup is ready in 20 minutes.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 8 cups
Serving Size: 0.75 cup
4.99 from 150 votes


Serving suggestions

  • 2 tablespoons Heavy Cream or coconut cream if dairy free
  • 2 tablespoons Shredded Parmesan
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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.


Note 1: 1 kg (35 oz) before peeling and removing seeds (or 650 g (23 oz) when skin and seeds are removed, cut in large pieces).
Note 2: this soup serves eight plates/people, 1 cup per plate.
Note 3: can be made in a slow cooker.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 0.75 cup
Yield: 8 cups
Serving: 0.75cupCalories: 188.1kcal (9%)Carbohydrates: 10.2g (3%)Fiber: 5.6g (23%)Net Carbs: 4.6gProtein: 1.9g (4%)Fat: 16.3g (25%)Saturated Fat: 8.4g (53%)Polyunsaturated Fat: 0.9gMonounsaturated Fat: 6.2gCholesterol: 47mg (16%)Sodium: 532.7mg (23%)Potassium: 255.1mg (7%)Sugar: 2.5g (3%)Vitamin A: 7095IU (142%)Vitamin B12: 0.1µg (2%)Vitamin C: 13.7mg (17%)Vitamin D: 0.2µg (1%)Calcium: 68.1mg (7%)Iron: 0.5mg (3%)Magnesium: 24.4mg (6%)Zinc: 0.2mg (1%)
Butternut Squash Soup
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    14 Thoughts On Keto Butternut Squash Soup With Ginger
  1. 5 stars
    This soup recipe was great. I followed it but I added 1 cup of roasted butternut squas, nutmeg, cinnamon, ginger powder (because I didn’t have fresh) and I used an organic broth cube by Go Bio. Thanks! I am ready for Fall!! 🙂

    • Thanks for your beautiful feedback. I am so happy your family love it too ! Enjoy the recipes on the blog. XOXO Carine.

  2. 5 stars
    Just made a pot of this soup and it’s delicious! So easy and I made it in my Instapot! Since I love spicy food, I will add a chili to the o ions, garlic, and ginger to give it an extra kick. ?


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