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Butternut Squash Soup with Ginger and Chili

Pumpkin bread and soup in Brookline and Coupe stoneware with squash.

Butternut Squash Soup with Ginger and Chili

Tired of eating the same old soups? Try this butternut squash soup with ginger and chili! The flavor combination in this soup brings a savory satisfaction that most anyone can enjoy. With a bit of sweet and a bite of spice, you may just want to go back for seconds …or thirds! Pairs perfectly with our Pumpkin Rolls.

Prep: 20 minutes | Bake: 35 minutes | Total: 55-65 minutes 

Yields: 4 servings

Pumpkin bread and soup in Brookline and Coupe stoneware with squash.


  • 1 large butternut squash (cut in half)
  • 1 onion (roughly chopped)
  • 2 garlic cloves, peeled whole
  • 2 potatoes (peeled and cubed)
  • 1 tsp turmeric 
  • 1 tsp ginger (freshly ground)
  • 1/2 tsp chilli powder 
  • 1 tsp cumin
  • 1/2 tsp dried sage 
  • 3 Tbsp butter or vegetable oil
  • 3 cups vegetable broth, low sodium
  • 1 cup water
  • 1/2 – 3/4 cup heavy whipping cream or coconut milk
  • Salt and pepper to taste


  1. Preheat the oven to 450F. Cut the butternut squash in half, remove seeds. Transfer both halves to a cookie sheet or large pan. Lightly grease the inside of the squash with butter/oil, sprinkle with salt, pepper and cumin.
  2. Bake for 25 minutes.
  3. Add onions and garlic, and bake for another 7-10 minutes. Remove from the oven. Squash should be browned on the outside and tender on the inside when poked with a fork.
  4. Scoop the flesh of the squash and transfer it to a large sized pot. Add the remaining vegetables (baked onions and garlic, as well as raw, cubed potatoes), all the spices and vegetable broth. 
  5. Bring to a boil, uncovered, then reduce heat and let it simmer (with the cover on) for 7-10 minutes.
  6. Remove from heat, let it cool slightly, transfer to a blender and blend until smooth.
  7. Season to taste with salt and pepper, stir cream through. 
  8. Ladle soup into Brookline Cereal Bowls, drizzle over a bit of cream if you’d like, and sprinkle with pepper and parsley if desired. Serve with homemade bread or pumpkin rolls
  9. Enjoy! 

Emerson Creek products featured in this recipe:

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website,

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