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Butternut squash and ginger soup for quiet afternoons

G
Grace & the kitchen team
Updated June 25, 2026 · 5 min read
Easier-to-swallow option below ↓
butternut-ginger-coconut-soup, overhead

Some afternoons nothing in the fridge looks appealing and the idea of standing at the stove feels heavy. This is the soup I turn to then. A butternut squash goes into the oven while I rest, then everything gets blended into something silky and warming. The ginger brings a soft heat that soothes, the coconut milk445 kcal adds body and calories without any effort.

Roasting the squash first brings out its natural sweetness and makes the soup taste deeper than if it were just simmered. The ginger and garlic get softened in a little oil, then the roasted pieces go in with stock and coconut milk. A quick blend and it is ready. The maple52 kcal at the end ties the flavors together without making it dessert-like.

I have eaten this straight from the blender pitcher when I did not want to dirty another dish. It still felt like a real meal.

Why it works

Butternut squash is naturally creamy when blended and carries good calories from the natural sugars and starches. Ginger helps with digestion and adds that quiet warmth, coconut milk brings fat and richness, and the maple rounds it out. One serving lands around 520 calories and requires almost no chewing once blended.

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Butternut squash and ginger soup for quiet afternoons

Prep
15 min
Cook
40 min
Serves
4
Per serving
+520

Ingredients

  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp fresh ginger, grated
  • 2 tbsp olive oil119 kcal or butter102 kcal
  • 4 cups vegetable or chicken209 kcal stock
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp maple syrup (or to taste)
  • 1 tsp salt, plus more to taste
  • Freshly ground black pepper
  • Fresh sage or thyme leaves for garnish (optional)
  • Soft bread or crackers, to serve (optional)

Method

  1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of the oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized at the edges.
  2. While the squash roasts, heat the remaining oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
  4. Add the roasted squash, stock, and salt. Bring to a simmer and cook for 10 minutes.
  5. Stir in the coconut milk and maple syrup. Remove from heat.
  6. Blend the soup until completely smooth using an immersion blender or in batches in a regular blender. Taste and adjust salt, pepper, or maple. If too thick, add a splash more stock or coconut milk.
  7. Serve warm, garnished with sage if using, with soft bread on the side if desired.

Leftovers keep 4 days in the fridge. The soup thickens when cold; loosen with warm stock or milk122 kcal when reheating. Nutrition figures are home-kitchen estimates, not lab-verified Nutrition Facts. This is food and comfort guidance, not medical advice.

Make it your own

  • Roasting the squash ahead makes the flavor richer and the texture silkier.
  • The soup can be made in advance and reheated gently.
  • Double the batch and freeze portions for days when cooking is not an option.
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