Something Warming for the Table: Butternut Squash & Ginger Soup

Welcome to The Bensons’ Table, a place for simple ingredients, good flavour, and seasonal cooking that feels comforting but never boring.

This Butternut Squash & Ginger Soup is all about warmth with a little lift. Silky, golden squash meets fresh ginger and a splash of Bensons Apple & Ginger, bringing natural sweetness and a gentle kick that brightens the whole bowl.

Sweet squash, warming spice, and crisp apple work beautifully together. The apple adds balance and freshness, the ginger brings warmth, and the squash keeps everything smooth and comforting. It is the kind of soup that feels familiar but still a little bit special.

Bensons Apple & Ginger is pressed from British apples with fresh ginger, never from concentrate and with no added sugar. Clean, crisp, and full of natural flavour, it is just as at home in cooking as it is in a glass. In this soup, it adds depth and subtle sweetness without overpowering the vegetables, making the flavours feel rounded and lively.

Serve it piping hot with a swirl of soured cream, a scattering of fresh chives, and plenty of warm sourdough for dipping. Simple, satisfying, and exactly what cold days call for.

Ingredients

• 1.5kg butternut squash, peeled and cut into 3cm cubes
• 1 large onion, roughly chopped
• 2 carrots, peeled and chopped
• 4 tablespoons olive oil
• 5cm fresh ginger, peeled and chopped
• 1 litre hot water
• 1 tablespoon nutritional yeast flakes
or vegetable or chicken stock if preferred
• 250ml Bensons Apple & Ginger Juice
• Juice of half a lemon
• Salt and pepper, to taste

To serve
• Soured cream
• Fresh chives, finely chopped
• Warm sourdough

Method

Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrots and cook gently for 5 to 10 minutes until soft and fragrant.

Stir in the fresh ginger and cook for another minute to release its warmth.

Add the butternut squash, hot water or stock, and nutritional yeast if using. Bring to a gentle simmer and cook for around 20 minutes, or until the squash is completely tender.

Pour in the Bensons Apple & Ginger Juice and simmer for a final 5 minutes. Remove from the heat, add the lemon juice, then blend until smooth and velvety.

Season well with salt and pepper, tasting as you go.

Ladle into bowls, top with soured cream and chives, and serve with warm sourdough on the side.

A simple soup, a clever splash of juice, and a reminder that seasonal cooking can still feel fun, fresh, and full of flavour.