Spicy Ginger Squash Soup

Ginger is used in Peru mainly for the Peruvian Chinese food. This delicious – and I mean delicious! – soup allowed me to play with several types of ginger. 

Spicy Squash Ginger SoupSpicy Ginger Squash Soup


2 pounds of winter squash (pumpkin, zapallo, butternut, etc) peeled and cubed
1 teaspoon of olive oil
1 cup of chopped onion
3 tablespoons of chopped uncrystallized ginger
1 teaspoon of ground ginger
2 tablespoons of minced fresh ginger
3 cups of vegetable broth
1 teaspoon of salt
1 teaspoon of ground cayenne pepper
2 tablespoons of peanut butter
2 tablespoons of evaporated milk
1/4 cup of thinly sliced green onions
4 teaspoons of chopped peanuts


    1. Preheat oven to 375F. Combine squash and olive oil in a baking dish. Cover with foil and bake for about 45 minutes or until the squash is softened. Remove and cool slightly.
    2. Coat a large pot with cooking spray and sauté onion until it is softened. Place onion, squash, gingers and 1 cup of the broth in a blender; process until smooth. Return squash mixture to pan. Stir in the rest of the broth, cayenne pepper and the salt; simmer for about 5 minutes.
    3. Stir in peanut butter and milk, cook for one more minute or until thoroughly heated. Sprinkle green onions and chopped peanuts into individual bowls before serving.

Yield: Serves 4

Source: Adapted from Cooking Light

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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17 Responses

  1. Cakelaw says:

    Hi Gretchen, I am definitely in the ginger lovers camp, so this sounds great. I also like butternut squash, so this is perfect!

  2. kittie says:

    I also love ginger – and I did consider a peruvian soup for NCR, but got sidetracked!This has just risen really quickly up my must-cook list – thanks for posting. Your photographs are gorgeous too – and I love the garnish.

  3. Karen says:

    Three kinds of ginger, wow! Love the peanuts on top. Beautiful presentation and photos!

  4. StickyGooeyCreamyChewy says:

    This soup looks really intriquing! I love the combination of the 3 gingers and peanuts. I will definitely be trying this one! And you can feed me a spicy, sweet ginger dessert anytime. Love them! 😉

  5. Irene says:

    That’s really funny about us making squash soup at the same time, lol. I will have to try it your way next time! I love seeing how other people interpret familiar foods! 🙂

  6. estefani says:

    I love ginger in everything too! It’s a new phase I’m going through. Thanks for sharing ! And please do keep sharing your different ginger kitchen experiments!

  7. RecipeGirl says:

    Peruvians have their version of Chinese food, huh? Interesting! This sounds really good to me. I love to incorporate peanut butter into soups too.

  8. Susan from Food Blogga says:

    This remains one of my go-to soups, Gretchen. I make it regularly, though my presentation pales in comparison to yours. 🙂

  9. Lydia (The Perfect Pantry) says:

    I’m surprised that ginger isn’t used more in Peruvian cooking — it pairs so well with sweet potatoes and all of the squashes. This soup is one of my winter favorites.

  10. Cara says:

    I love the touch of peanut butter here – I will have to remember to try that in my next batch of butternut soup!

  11. Aran says:

    Love, love, love squash soup and if it has a little ginge kick it must be delicious!

  12. katiez says:

    Talk about the perfect post!I just found a bit of crystallized ginger left from something or other…and I have squash in the freezer. Soup, it is!

  13. Suzana says:

    I love ginger in squash dishes. The peanuts sound delicious on top of this spicy soup!

  14. Laurie Constantino says:

    Terrific plating, Gretchen. And, hey, anything with multiple forms of ginger is great with me! By the way, what is “uncrystallized ginger”?

  15. Jaime says:

    this looks wonderful. i don’t understand people who don’t like ginger! 😉

  16. eatme_delicious says:

    I glanced at the soup round up earlier and your photo caught my eye! Great presentation. I love ginger in regular food/cooking but not sure I can accept into all or a lot of my baking. I made a pear ginger bread that was extremely ginger-y recently!

  17. Gretchen Noelle says:

    Cakelaw – Hope you try this, it was delicious!
    Kittie – Thanks so much!
    Karen – Thank you!
    SGCC – Glad you like ginger desserts!
    Irene – Good to know you enjoy soups like this one!
    Estefani – There are plenty more ginger idea around here to share!
    Recipe Girl – oh yes, chifa is much different that “chinese food”.
    Susan – Ha! Thanks!
    Lydia – Yes, ginger is limited to a few dishes and all of the Peruvian Chinese food.
    Cara – You certainly should try it, it is delicious!
    Aran – It was more then delicious!
    Katie – Hope you were able to try it!Suzanna – The peanuts are a touch that i just love!
    Laurie – Thanks! Uncrystallized is the “candied ginger” without the sugar coating on the outside. Trader Joes.
    Jamie – Me neither!
    Ashley – Thanks! I was thinking of combining pear and ginger in a brioche snail! Sounds good!

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