Creamy Butternut Squash and Kale Soup with Ginger
A comforting, nutrient-rich soup blending roasted butternut squash, fresh kale, and a hint of ginger for warmth and depth. This international-inspired soups (vegetarian, low-carb) ready in about 55 minutes pairs cubed butternut squash, chopped kale, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs cubed butternut squash
- 2 cups chopped kale
- 1 tbsp grated ginger
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss butternut squash with 1/2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized and tender.
- Step 2: In a large pot, heat remaining 1/2 tbsp olive oil over medium heat. Add ginger and sauté for 30 seconds until fragrant.
- Step 3: Add roasted squash, kale, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until kale is wilted and soup is thickened.
- Step 4: Use an immersion blender to puree until smooth. Adjust seasoning with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Butternut Squash and Kale Soup with Ginger take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Butternut Squash and Kale Soup with Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed butternut squash from drying out.
Can I substitute ingredients in Creamy Butternut Squash and Kale Soup with Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Butternut Squash and Kale Soup with Ginger for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Butternut Squash and Kale Soup with Ginger vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
