RECIPE: Butternut Squash & Ginger Soup

Updated: Nov 2, 2021

It's a firm Green Farm guest favourite and retreat menu regular, our fiery Butternut Squash & Ginger soup is so simple to make and incredibly good for you. Full of wonderful fibre from the squash and lots of powerful anti-inflammatory and antioxidant goodness from the ginger, it is delicious vegan and gluten free soup that is perfect hot or cold!


Any squash or pumpkin will work in this recipe and it's up to you how much or little ginger you want to include. In our opinion, the spicier the better!! Adding the lentils is optional but does increase the lovely protein count.


INGREDIENTS - 10 servings


3 white onions - roughly chopped

4 large cloves of garlic - roughly chopped

Large chunk of ginger - approx 30g - roughly sliced with skin on

1 large butternut squash chopped into medium sized chunks - skin, seeds and all

1 cup red lentils

1 veg stock cube (optional)

Olive oil

Salt & pepper


Spice it up suggestion: add coriander seeds, caraway seeds and chilli flakes with the ginger


  1. Fry the onion, ginger and garlic first in the olive oil with some salt and pepper for approximately 5-10 minutes

  2. When nicely coloured add in the rest of the ingredients and top with water until the squash is covered - will depend on the size of your squash and pan

  3. Bring to the boil and then simmer on low/put in the bottom Aga oven for 30-40 mins

  4. When the squash is very tender, blitz until smooth

  5. Serve as is or top with: yoghurt, coriander, mint, seeds or chilli oil. The options are endless!

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