Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.

Ingredients Nutrition


  1. Preheat oven to 450.
  2. Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
  3. Roast the squash for 40-45 minutes or until it is very tender.
  4. Allow squash to cool.
  5. While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
  6. Add the broth, cover and simmer for 10 minutes.
  7. Scoop the cooled squash from the skin.
  8. Place half the squash and half the broth in a blender, puree until smooth.
  9. Repeat with the other half of the squash and broth.
  10. If needed, add water to achieve the desired consistency.
  11. Return the soup to the sauce pan and reheat.
  12. Salt and pepper to taste.
  13. If desired, garnish each serving with a spoonful of sour cream.
Most Helpful

For an even easier way to cook the squash, slice it in half lengthwise and place in a plastic bag, seeds and all, and cook in the microwave. Cooking time depends on the microwave itself. I'd say 10-15 minutes. When soft, remove the seeds with a spoon, then scoop out the squash. Fast, clean, and easy. The soup sounds delicious.

Laurapf January 17, 2003

I'm giving this a 5 even though I made several changes to suit our tastes. I am sure it is perfect exactly as is for people who like food a tad on the bland side. I added grated fresh nutmeg, more ginger (probably twice as much), black pepper, a little sherry, 2 T of finely minced crystalized ginger and a little lemon grass. My husband added some Louisiana red pepper sauce to his. This is a good, basic recipe that can be adapted to suit any taste. Thank you!

Vicki in AZ November 27, 2009

This is wonderful soup. I use 0% fat Greek yogurt instead of sour cream for fewer calories, but that's it for modifications to the recipe. I've served this at Thanksgiving for several years, and it's always a hit.

Rioja December 06, 2014

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