Ginger Squash Soup
Submitted by Lilbakergrl
Microwave ginger squash soup with butternut, fresh ginger, orange juice and zest, finished with nutmeg. An elegant fall starter ready in 30 minutes, no stovetop required.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis is a smart, microwave-fast version of the classic butternut squash soup you would normally simmer for an hour on the stove. Using already-cooked squash (roasted, microwaved, or canned) and the microwave to do all the heavy lifting drops the active time to about 15 minutes total, which makes this a real weeknight starter rather than a weekend project.
The flavor combination is what sets this apart from standard squash soup. Fresh grated ginger brings a sharp, almost peppery brightness that cuts the natural sweetness of the squash, and orange juice plus zest add a citrus lift that doubles down on the brightening effect. Most squash soups taste sweet-and-creamy; this one tastes sweet, bright, and a little bit spicy.
Nutmeg is the finishing spice that ties everything together. Fresh-grated nutmeg over the top of each bowl right before serving adds the warm, aromatic note that bridges the squash and ginger and makes the soup taste cohesive rather than busy.
The creaminess is up to you. Thinned with extra chicken stock, the soup stays light and broth-forward. Stirred with a splash of light cream, half-and-half, or buttermilk at the end (the recipe’s own suggestion), it becomes a richer, more luxurious bowl.
Chef Tips
- Use butternut, acorn, kabocha, or pumpkin (the recipe’s suggested options). Each brings a slightly different sweetness profile but all work.
- Microwave the onion-and-aromatics step until truly tender, even past the recipe’s 4 to 5 minutes if needed. Underdone onions add raw bite to the finished soup.
- Vent the blender lid or use the steam-release function. Hot soup blasts off sealed lids; cooled soup blends safely.
- Use freshly squeezed orange juice if you can. The bright top notes from fresh juice fade quickly in bottled and the difference shows up in such a citrus-forward soup.
Variations
- Stir in a tablespoon of curry powder along with the ginger for an Indian-inspired version that pairs perfectly with naan.
- Top each bowl with toasted pumpkin seeds and a swirl of crema or sour cream for a more dressed-up presentation.
- Add a peeled and diced apple to the squash mixture for a sweeter, more autumnal flavor profile.
Ingredients
Directions
- You can use butternut, acorn or pumpkin squash.
Serve cupfuls of this elegant, colorful soup as a starter to a fall menu.
For a creamy version, add light cream or buttermilk when reheating the soup before serving.
In a 2 quart casserole, combine butter, onions, garlic and gingerroot.
Microwave at High for 4 to 5 minutes or until onion is very tender, stirring once.
Blend in flour; stir in chicken stock and squash.
Microwave at High for 7 to 9 minutes until boiling and thickened, stirring once.
Purée in a food processor or blender until smooth.
Add orange juice and rind; season with salt, pepper and nutmeg.
Thin with additional stock, or add cream or buttermilk.
Microwave at High for about 2 minutes or until very hot.
Ladle into heated soup bowls and sprinkle with chopped parsley.
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