Autumn Squash and Ginger Soup · Sentzational

Autumn Squash and Ginger Soup

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h
  • Serves: 4 people


  • 1 delicata squash
  • 3 sprigs thyme
  • 1 tablespoon cinnamon
  • 1 tablespoon turmeric
  • 4 cups veggie stock
  • 3 tablespoons olive oil
  • 2 tablespoons garlic (minced)
  • 2 knobs ginger (grated)
  • 1 bag pre-cut butternut squash
  • 1 spaghetti squash
  • 1 acorn squash
  • optional topping, pumpkin seeds


  1. Preheat oven to 400 degrees
  2. Cut squash in half lengthwise and scoop out seeds. Sprinkle with salt and pepper and lightly drizzle a bit of olive oil. Spread out cut side down on a sprayed baking sheet
  3. Bake for 30 minutes. Once done, take out of oven and let cool a few minutes until you can handle them. Scoop out the insides of the squash except for the spaghetti squash.
  4. Add olive oil to a large pot. Over medium high heat let garlic simmer until fragrant. Add scooped out squash and butternut squash, veggie stock, minced ginger (and a small piece of one of the knobs of ginger), thyme, turmeric, and cinnamon. Turn down heat and let simmer for 20 minutes.
  5. While the soup is simmering use a fork to make "noodles" out of the remaining spaghetti squash. After the soup has simmered for 20 minutes use an immersion blender or small batches at a time in a large blender to make soup smooth and creamy. (If you are going to use small batches in a large blender go slow there is a chance of explosion because of heat build up).
  6. Once blended to your liking divide the spaghetti squash into bowls and then ladle the soup mix on top. Top with a bit of salt and pepper and pumpkin seeds.
  7. Enjoy!