Butternut squash and ginger soup

Servings: 0 Prep time:
Difficulty: Easy Cooking time:
Author: My Dairy-Free Dream Total time:

Packed with beta-carotene this soup is fantastic for supporting skin health and immune health. Any type of squash can be used in the soup and in the autumn try this with pumpkin too.


500g butternut squash cut into chunks
1 tbsp olive oil
1 tbsp coconut oil
1 medium onion, diced
2 cloves garlic, crushed
½ tsp cinnamon
2tsp fresh root ginger, minced
1tbsp honey or agave nectar
300ml vegetable stock
250ml (9fl oz) Rice Dream Salt and Black pepper to taste Fresh parsley to serve


  1. Preheat oven to 180°C, gas mark 4. Grease a baking sheet.
  2. Place the butternut squash on the baking sheet.
  3. Drizzle over the oil and bake for 20-30 minutes until soft.
  4. Heat the coconut oil in a large pan and sauté the onion, ginger, garlic and cinnamon.
  5. Cook over a low heat for 10 minutes. Add the squash, honey and stock.
  6. Bring to boil. Reduce the heat and simmer for 10 minutes.
  7. Working in batches, puree soup in blender or food processor until smooth.
  8. Add the Rice Dream.
  9. Return the soup to the pan and season with sea salt and pepper to taste.
  10. Bring to a simmer then ladle into bowl.
  11. Sprinkle with parsley to serve.


Per serving:

Calories 150kcal
Protein 2.2g
Carbohydrates 22.8g
of which sugars 14.3g
Total fat 5.6g
of which saturates 2.3g

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