This velvety soup gets its warmth from a blend of ginger, cinnamon, nutmeg, and a whisper of cayenne, all bloomed in olive oil with softened onion and garlic before the butternut squash goes in. Simmered low and slow in broth until fork-tender, it blends into a silky, spoonable base without a drop of cream — full-fat coconut milk does that work instead, both stirred through and drizzled on top for a glossy finish. A touch of maple syrup rounds out the natural sweetness of the squash, while toasted pumpkin seeds and fresh chives add crunch and color right before serving. Every flavor note here comes from real spices and aromatics rather than a shaker at the table, so it's an easy, satisfying pick for anyone watching their sodium closely. Cozy, bowl-hugging, and naturally dairy free to boot, this is the kind of soup you'll want in heavy rotation all fall and winter long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
