Mohamed Shili Jamie Oliver Butternut Squash And Ginger Soup is a warming British vegetable lunch that’s blended until smooth. This recipe uses fresh ginger, red chilli, and coconut milk to create a bright, creamy finish that’s better than anything from a tin.
If you do nothing else, make sure you properly soften the squash in the pan before adding any liquid. That’s the difference between a soup that tastes like boiled vegetables and one with a deep, toasted sweetness. I used to just throw everything in the pot and boil it, but taking the extra ten minutes to let the squash catch a little bit of color on the edges changes the whole result.
Jamie Oliver’s approach here is all about building layers of heat using both fresh ginger and chilli. Most recipes just use one or the other, but this version uses the sharp bite of the ginger to balance the creamy coconut milk. I’ve found that using a microplane to grate the ginger is way better than chopping it because you don’t end up with any woody strings in your bowl. It’s the kind of meal that makes a rainy Tuesday feel a lot more cheerful.
Jamie Oliver Butternut Squash And Ginger Soup Ingredients
For the Soup Base
- 1.5kg (3.3lb) butternut squash
- 2 tablespoons (30ml) olive oil
- 1 large white onion
- 2 cloves garlic
- 5cm (2 inch) piece of fresh ginger
- 1 fresh red chilli
- 1 teaspoon (5g) ground turmeric
- 1 liter (4 cups) vegetable stock
- 400ml (14oz) tin of light coconut milk
For the Toppings
- 1 small bunch of fresh coriander
- 1 lime
- 2 tablespoons (30g) pumpkin seeds
- 1 tablespoon (15ml) extra virgin olive oil
How To Make Jamie Oliver Butternut Squash And Ginger Soup
- 1. Prepare the squash: Peel the butternut squash with a sharp vegetable peeler and cut it in half lengthways to scoop out the seeds. Cut the flesh into rough 2cm (3/4 inch) chunks, making them roughly the same size so they cook at the same rate.
- 2. Sauté the aromatics: Peel and finely slice the onion, garlic, and ginger, then de-seed and finely chop the red chilli. Put a large deep saucepan over a medium heat with the olive oil and add these ingredients to the pot.
- Cook them for about 10 minutes or until the onion is soft and see-through. Don’t let them brown too much or the garlic will turn bitter and ruin the background flavor of the soup.
- 3. Add the squash: Toss the squash chunks into the pan along with the ground turmeric and a good pinch of sea salt and black pepper. Stir everything together so the squash is coated in the oil and spices, then cook for another 10 to 15 minutes.
- Letting the squash sit in the heat like this starts to break down the natural sugars. If you skip this and add the liquid too early, the soup will taste thin and watery instead of rich.
- 4. Simmer the soup: Pour in the vegetable stock and the coconut milk, then bring the whole mixture to a boil. Turn the heat down to low, put a lid on the pan, and let it simmer for about 20 minutes until the squash is completely soft when poked with a fork.
- 5. Blend the mixture: Use a stick blender to liquidise the soup directly in the pot until it’s completely smooth and there are no lumps left. If you’re using a jug blender, do it in small batches and hold the lid down with a tea towel so the steam doesn’t blow the top off.
- 6. Adjust the seasoning: Taste the soup and add a squeeze of lime juice to brighten the flavors, plus more salt or pepper if it needs it. Pick the coriander leaves and toast the pumpkin seeds in a dry pan for a minute until they start to pop.
Recipe Tips
- Keep the squash seeds. You can wash the seeds you scooped out, pat them dry, and roast them in the oven with a little salt. They make a crunchy topping that’s much better than shop-bought croutons and nothing goes to waste.
- Check the ginger freshness. If the skin on your ginger is wrinkled and tough, peel it with the edge of a teaspoon rather than a knife. Using a spoon gets into the curves and keeps more of the spicy flesh which is where all the heat lives.
- Control the chilli heat. If you aren’t a fan of spicy food, remove every single seed from the red chilli before chopping it. The seeds carry most of the burn, so taking them out lets you keep the fruity pepper flavor without making the soup too hot.
- Thin it out gradually. This soup can get quite thick once it’s blended, especially if the squash was very starchy. If it looks more like a puree than a soup, stir in a splash of boiling water or extra stock until it reaches the consistency you like.
- Freeze before adding herbs. If you plan on making a big batch for later, don’t add the fresh coriander or lime juice to the portion you’re freezing. Those fresh flavors fade in the freezer, so it’s better to stir them in once you’ve reheated the base.
What To Serve With Butternut Squash And Ginger Soup
A warm piece of crusty sourdough or a buttered granary roll is the best thing to have on the side. You need something sturdy to dunk into the thick liquid and soak up the last bits from the bottom of the bowl.
If you want something more substantial, a grilled cheese sandwich with a sharp cheddar works well against the sweetness. A dollop of Greek yogurt or a swirl of double cream on top can also help if you find the ginger a bit too sharp.
How To Store Butternut Squash And Ginger Soup
- Fridge: Let the soup cool down completely at room temperature before pouring it into an airtight container. It’ll stay fresh and tasty in the fridge for up to four days.
- Reheat: The best way to warm this up is in a small saucepan over medium-low heat on the stove. Stir it often so the bottom doesn’t catch, and add a tiny splash of water if it’s thickened up too much while sitting in the fridge.
- Freeze: This soup freezes really well in freezer-safe bags or tubs for up to three months. Just make sure to leave a bit of space at the top of the container because the liquid expands as it turns to ice.
Jamie Oliver Butternut Squash And Ginger Soup Nutrition Facts
Per serving (1 of 4):
- Calories: 310 kcal
- Protein: 5g
- Fat: 18g
- Carbohydrates: 36g
- Sugar: 12g
- Sodium: 680mg
FAQs
Can I use frozen squash for Jamie Oliver Butternut Squash And Ginger Soup?
Yes, you can use frozen chunks to save time on peeling and chopping. Just add them straight to the pan from the freezer and give them a few extra minutes to soften before you pour in the stock.
Is this Jamie Oliver Butternut Squash And Ginger Soup vegan?
Yes, this specific version is naturally vegan because it uses coconut milk for creaminess instead of dairy. Just double-check that your vegetable stock cube doesn’t have any hidden animal products.
How do I make the soup even smoother?
If your stick blender is leaving small bits behind, pour the liquid through a fine mesh sieve after blending. Use the back of a spoon to push the pulp through so you get every bit of flavor without any of the grit.
Can I use ground ginger instead of fresh?
No, you really shouldn’t swap the fresh ginger for the dried powder in this recipe. The powdered version has a completely different, dusty flavor that won’t give you the bright zing that makes this soup special.
What if I don’t have a blender?
You can mash the cooked squash with a potato masher for a chunky, rustic texture instead. It won’t be the silky smooth finish Jamie Oliver suggests, but it still tastes great and fills you up just the same.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Brussel Sprout Soup
- Jamie Oliver Beef And Vegetable Soup
- Jamie Oliver Chunky Winter Vegetable Soup
Jamie Oliver Butternut Squash And Ginger Soup
Description
Jamie Oliver Butternut Squash And Ginger Soup is a warming British vegetable lunch that’s blended until smooth. This recipe uses fresh ginger, red chilli, and coconut milk to create a bright, creamy finish that’s better than anything from a tin.
Ingredients
For the Soup Base
For the Toppings
Instructions
-
Prepare the squash: Peel the butternut squash with a sharp vegetable peeler and cut it in half lengthways to scoop out the seeds. Cut the flesh into rough 2cm (3/4 inch) chunks, making them roughly the same size so they cook at the same rate.
-
2. Sauté the aromatics: Peel and finely slice the onion, garlic, and ginger, then de-seed and finely chop the red chilli. Put a large deep saucepan over a medium heat with the olive oil and add these ingredients to the pot.
Cook them for about 10 minutes or until the onion is soft and see-through. Don’t let them brown too much or the garlic will turn bitter and ruin the background flavor of the soup.
-
3. Add the squash: Toss the squash chunks into the pan along with the ground turmeric and a good pinch of sea salt and black pepper. Stir everything together so the squash is coated in the oil and spices, then cook for another 10 to 15 minutes.
Letting the squash sit in the heat like this starts to break down the natural sugars. If you skip this and add the liquid too early, the soup will taste thin and watery instead of rich.
-
4. Simmer the soup: Pour in the vegetable stock and the coconut milk, then bring the whole mixture to a boil. Turn the heat down to low, put a lid on the pan, and let it simmer for about 20 minutes until the squash is completely soft when poked with a fork.
-
5. Blend the mixture: Use a stick blender to liquidise the soup directly in the pot until it’s completely smooth and there are no lumps left. If you’re using a jug blender, do it in small batches and hold the lid down with a tea towel so the steam doesn’t blow the top off.
- 6. Adjust the seasoning: Taste the soup and add a squeeze of lime juice to brighten the flavors, plus more salt or pepper if it needs it. Pick the coriander leaves and toast the pumpkin seeds in a dry pan for a minute until they start to pop.
