50+ Delicious January Squash Soup Recipes to Keep You Warm

As the cold of January settles in, nothing is more comforting than a steaming bowl of soup to warm you up.

Squash, with its natural sweetness and velvety texture, is a perfect ingredient for creating nourishing and satisfying soups during this chilly month.

Whether you prefer the classic flavor of butternut squash or want to explore new varieties like the January squash, this humble vegetable can be transformed into countless delicious and hearty soup recipes.

In this article, we’ve curated over 50 January squash soup recipes to inspire your winter meals. From rich, creamy bisques to hearty, vegetable-packed bowls, these recipes are sure to offer something for everyone.

Packed with nutrients and full of flavor, squash soups are not only comforting but also easy to make, perfect for warming up your family after a long day.

So grab your favorite squash, put on your apron, and get ready to discover some new winter favorites that will keep you cozy and satisfied throughout the season!

50+ Delicious January Squash Soup Recipes to Keep You Warm

Squash soups are a delightful way to embrace the flavors of winter while nourishing your body with healthy, seasonal ingredients.

With the 50+ January squash soup recipes featured here, you have a wide variety of options to explore—whether you’re craving a creamy, rich soup or one with a bit of spice.

These soups are perfect for meal prepping, cozy family dinners, or even entertaining guests on a chilly evening.

The beauty of squash lies in its versatility, and with so many recipes to choose from, you can enjoy this winter staple in countless ways.

From simple and savory to exotic and bold, each recipe offers its own unique twist, ensuring you’ll never tire of this comforting dish.

So, as the winter months continue, keep these recipes handy and bring a bowl of warm, flavorful squash soup to your table anytime you need a comforting pick-me-up.

Creamy Roasted January Squash Soup

This creamy roasted squash soup is perfect for a chilly winter day. The sweetness of the roasted squash combined with savory seasonings creates a comforting and velvety texture. It’s easy to prepare and can be enjoyed as a light meal or as a starter.

Ingredients:

• 2 medium January squash (peeled, seeded, and chopped)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender.
2. In a large pot, heat a little oil over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic, cumin, coriander, and turmeric, and cook for another 2 minutes.
3. Add the roasted squash to the pot and pour in the vegetable broth. Bring the soup to a simmer and cook for 10 minutes.
4. Blend the soup with an immersion blender until smooth. Stir in the coconut milk and adjust the seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This soup provides a rich and creamy texture with layers of deep flavor, thanks to the roasting process. The addition of coconut milk adds a subtle sweetness, balancing the earthiness of the squash. Garnishing with cilantro brightens the dish and adds a refreshing touch.

Spicy January Squash and Lentil Soup

This hearty January squash and lentil soup packs a punch with its blend of spices and robust ingredients. Packed with plant-based protein from lentils and rich in fiber from the squash, it’s a filling and satisfying meal perfect for the new year.

Ingredients:

• 2 medium January squash (peeled, chopped)
• 1 cup red lentils (rinsed)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 5 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lime
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and ginger and cook for another 2 minutes.
2. Add the cumin, cayenne, and turmeric, cooking for another minute to release their flavors.
3. Add the chopped squash, lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for about 25-30 minutes, or until the lentils and squash are tender.
4. Use an immersion blender to puree the soup to your desired consistency. You can make it smooth or leave it a bit chunky for texture.
5. Stir in the lime juice and season with salt and pepper.
6. Serve the soup with a sprinkle of fresh parsley.

This soup’s spicy and tangy flavor profile, along with the hearty lentils and squash, makes for a filling meal that’s both nourishing and satisfying. The lime juice brightens up the deep, earthy flavors, while the cayenne adds just the right amount of heat, making it an ideal choice for those who enjoy a little spice.

January Squash and Apple Soup

A light and slightly sweet soup, this combination of January squash and apple creates a delicate flavor balance that feels both comforting and fresh. The apples add a fruity sweetness to the savory squash, creating an interesting contrast. This soup is perfect for the transitional months of winter.

Ingredients:

• 1 medium January squash (peeled, chopped)
• 2 apples (peeled, cored, and chopped)
• 1 tablespoon butter
• 1 onion (chopped)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped squash and apples, and cook for another 5 minutes to let the flavors meld.
3. Stir in the cinnamon and nutmeg, then pour in the broth. Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook for 20-25 minutes until the squash and apples are tender.
4. Blend the soup until smooth using an immersion blender.
5. Stir in the heavy cream and adjust seasoning with salt and pepper.
6. Serve with a sprinkle of chopped chives for a touch of color and flavor.

The natural sweetness of the apples beautifully complements the earthy flavor of the squash, while the creamy texture makes the soup indulgent yet light. The warming spices of cinnamon and nutmeg create an inviting aroma and flavor that’s perfect for cozy winter days. The addition of chives adds a fresh, oniony bite that cuts through the richness of the cream.

January Squash and Carrot Soup

This vibrant January squash and carrot soup is both sweet and savory, offering a delightful blend of root vegetables with a creamy finish. The carrots bring a natural sweetness that pairs beautifully with the earthy squash, making it a nourishing and warming dish.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 3 large carrots (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 5 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until softened. Add the garlic, ginger, cumin, and cinnamon, and cook for another minute to allow the spices to bloom.
2. Add the chopped squash and carrots to the pot. Stir to coat with the spices and cook for about 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer and cook for 25-30 minutes, or until the squash and carrots are tender.
4. Blend the soup using an immersion blender until smooth. If you prefer a creamier texture, stir in the heavy cream.
5. Season with salt and pepper to taste and serve hot, garnished with fresh thyme.

This soup offers a rich, silky texture with the natural sweetness of carrots and squash complementing the warmth of spices. The creamy finish adds a luxurious mouthfeel, while the thyme garnish provides a fresh herbal note. It’s a perfect winter meal that feels both comforting and vibrant.

Smoky January Squash and Black Bean Soup

For those who enjoy bold flavors, this smoky January squash and black bean soup offers the perfect balance of heartiness and depth. The addition of smoked paprika and black beans creates a rich, savory soup that’s filling and flavorful.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 can (15 oz) black beans (rinsed and drained)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 1 bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1/2 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and cook for about 5 minutes until the onion becomes translucent.
2. Stir in the smoked paprika and cumin, cooking for another minute to release their flavors.
3. Add the chopped squash, black beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to simmer. Cook for 20-25 minutes, or until the squash is tender.
4. Blend the soup with an immersion blender, leaving some texture if you prefer. If you want a completely smooth soup, blend thoroughly.
5. Season with salt and pepper, and serve hot with a garnish of fresh cilantro.

The smoky undertones of paprika bring a distinct depth to the soup, while the black beans add protein and texture. The squash keeps the soup rich and creamy, making this a satisfying meal that packs a punch in both flavor and nutrition. The cilantro provides a fresh contrast, balancing the smokiness with its herbaceous note.

Ginger and Coconut January Squash Soup

This soup combines the subtle sweetness of January squash with the warmth of ginger and the richness of coconut milk, resulting in a fragrant and creamy dish. The combination of flavors is both exotic and comforting, making it an excellent choice for a light but satisfying meal.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, or until softened.
2. Stir in the garlic, ginger, and turmeric, cooking for 2 more minutes until fragrant.
3. Add the chopped squash and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Let the soup cook for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper. Heat through.
6. Serve the soup garnished with fresh basil or cilantro.

The ginger and turmeric in this soup offer a warming, aromatic base that complements the creamy coconut milk and sweet squash. This soup is both soothing and vibrant, with the coconut milk bringing a luscious richness that rounds out the spiciness of the ginger. The fresh herbs add a fragrant finishing touch that makes each spoonful a delight.

January Squash and Potato Soup

This January squash and potato soup is a hearty, creamy dish with a rich texture, thanks to the natural creaminess of both the squash and potatoes. The comforting flavors of these root vegetables combined with a touch of rosemary make for a cozy and satisfying winter meal.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 2 large potatoes (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and rosemary and cook for another minute.
2. Stir in the chopped squash and potatoes, and cook for 5 minutes, allowing them to absorb the flavors.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cook for about 25 minutes, or until the squash and potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. If you want a creamier texture, stir in the heavy cream.
5. Season with salt and pepper to taste and serve garnished with fresh parsley.

The combination of squash and potatoes creates a creamy, rich soup that is comforting yet light. The rosemary adds a fragrant, earthy note that enhances the flavor, making each bowl feel like a warm embrace. It’s the perfect soup for those colder days when you want something filling and satisfying.

Curry-Spiced January Squash Soup

A bold twist on classic squash soup, this curry-spiced version infuses the squash with complex layers of flavor from a variety of aromatic spices. The rich and creamy texture, along with the depth of curry, makes this a warming and flavorful meal.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the curry powder, ginger, cinnamon, and turmeric, cooking for another 1-2 minutes to release the flavors.
3. Add the chopped squash and vegetable broth to the pot, and bring to a boil. Reduce heat to a simmer and cook for about 25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper.
6. Serve the soup garnished with fresh cilantro.

This curry-spiced January squash soup combines the sweetness of the squash with the warmth of the spices, creating a rich, flavorful dish that’s both exotic and comforting. The coconut milk adds a creamy richness that balances the bold flavors of the curry, making it an ideal soup for anyone looking to add a little spice to their winter meals.

Roasted Garlic and January Squash Soup

For those who love the savory depth that roasted garlic brings, this roasted garlic and January squash soup is a must-try. The garlic’s sweetness after roasting pairs perfectly with the creamy squash, creating a rich and flavorful soup with just the right amount of complexity.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 bulb garlic (top sliced off)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle olive oil over the garlic bulb and wrap it in foil. Place it in the oven and roast for 30-35 minutes, or until soft and caramelized.
2. While the garlic is roasting, heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the chopped squash and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer and cook for 25 minutes, or until the squash is tender.
4. Squeeze the roasted garlic out of its skin and add it to the soup. Use an immersion blender to puree the soup until smooth.
5. If desired, stir in the heavy cream for a creamier texture.
6. Season with salt and pepper to taste and serve garnished with fresh thyme.

The roasted garlic in this soup provides a deep, caramelized sweetness that beautifully complements the richness of the squash. The combination of flavors is comforting and smooth, with the thyme adding a delicate herbaceous touch. This soup is perfect for those who want a savory, rich, and satisfying winter dish.

Apple and Sage January Squash Soup

This apple and sage January squash soup combines the sweetness of apples with the savory depth of squash, while the earthy notes of sage lend a warming, aromatic finish. It’s a perfectly balanced dish for those who appreciate a subtle mix of flavors with a touch of elegance.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 2 apples (peeled, cored, and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh sage (chopped, plus extra for garnish)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup cream (optional for added richness)
• Toasted pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and fresh sage, cooking for another minute until fragrant.
2. Stir in the chopped squash and apples, then cook for 5 minutes to combine the flavors.
3. Add the vegetable broth to the pot, bring to a boil, and reduce the heat to simmer. Cook for 20-25 minutes, or until the squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth.
5. If desired, stir in the cream for a richer, smoother texture. Season with salt and pepper to taste.
6. Serve garnished with extra chopped sage and toasted pumpkin seeds for added texture and flavor.

This soup is a perfect balance of sweet and savory, with the apples adding a delightful touch of fruitiness to the earthy squash. The sage enhances the overall flavor profile, creating a comforting and aromatic dish. Topping it with toasted pumpkin seeds adds a satisfying crunch, making each spoonful a treat.

Lemon and Thyme January Squash Soup

Lemon and thyme bring a refreshing twist to the traditional January squash soup. The citrus adds a zesty brightness that contrasts beautifully with the earthy sweetness of the squash, while the thyme provides a subtle herbal undertone that elevates the dish.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon fresh thyme (chopped)
• Zest and juice of 1 lemon
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened. Add the garlic and thyme, cooking for another 2 minutes until fragrant.
2. Stir in the chopped squash and cook for 5 minutes to enhance the flavors.
3. Add the vegetable broth, lemon zest, and bring to a boil. Lower the heat and let it simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the lemon juice and coconut milk for creaminess and brightness. Adjust seasoning with salt and pepper.
6. Serve the soup garnished with fresh thyme sprigs.

This soup is refreshing yet comforting, with the lemon’s zesty brightness perfectly complementing the smooth, earthy squash. The addition of fresh thyme gives the soup a subtle herbal note that adds complexity, while the coconut milk softens the tanginess, creating a beautifully balanced dish.

Miso and Ginger January Squash Soup

Miso and ginger bring a touch of umami and spice to this January squash soup, making it a comforting and deeply savory dish. The miso adds depth, while the ginger provides a warming kick, making this a perfect soup to enjoy during colder months.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon white miso paste
• 4 cups vegetable broth
• 1 tablespoon soy sauce (optional for extra umami)
• Salt and pepper to taste
• Chopped scallions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and grated ginger, and cook for another 2 minutes until fragrant.
2. Stir in the chopped squash and cook for about 5 minutes to allow the flavors to meld.
3. Add the vegetable broth and miso paste to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth. If you want a creamier texture, add a little more vegetable broth or water.
5. Stir in the soy sauce (if using) and adjust the seasoning with salt and pepper.
6. Serve the soup hot, garnished with chopped scallions.

The miso paste adds a savory umami depth that perfectly complements the sweetness of the squash, while the ginger adds a warming spice. This soup is nourishing, comforting, and has a complex flavor profile, making it a great choice for those who enjoy a savory twist on their winter soups. The scallions add a fresh, crunchy contrast to the smooth soup.

Roasted Red Pepper and January Squash Soup

This roasted red pepper and January squash soup combines the sweet, smoky flavors of roasted peppers with the creamy richness of squash, resulting in a vibrant and flavorful soup perfect for the chilly winter months. The subtle sweetness of the squash balances beautifully with the smoky tang of roasted red peppers.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 2 red bell peppers (seeded and halved)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup cream (optional for added richness)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until the skin is charred. Once roasted, place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the onion and sauté for 5 minutes, or until softened. Add the garlic and smoked paprika, cooking for another minute until fragrant.
3. Add the chopped squash, roasted red peppers, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook for 25 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the cream for extra richness if desired, and season with salt and pepper to taste.
6. Serve garnished with fresh basil.

The roasted red peppers add a smoky, caramelized flavor to the soup that pairs wonderfully with the sweet, creamy squash. The smoked paprika further deepens the smoky notes, while the optional cream adds a luxurious finish. The fresh basil garnishes the soup with a refreshing herbaceous note that complements the rich flavors.

Coconut Curry January Squash Soup

This coconut curry January squash soup blends the natural sweetness of the squash with the bold, spicy flavors of curry and the creamy richness of coconut milk. The warming spices make this soup incredibly comforting, while the coconut milk adds a velvety smooth texture.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, or until softened. Add the garlic, curry powder, cumin, and turmeric, cooking for another minute to release their flavors.
2. Stir in the chopped squash and vegetable broth. Bring to a boil, then reduce heat to a simmer. Let the soup cook for 25-30 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in the coconut milk, and season with salt and pepper to taste.
5. Serve the soup garnished with fresh cilantro.

This coconut curry soup brings together the boldness of curry spices and the creamy sweetness of coconut milk. The squash enhances the overall flavor with its natural sweetness, while the coconut milk gives the soup a rich and velvety texture. Topping with fresh cilantro adds a burst of freshness to this hearty, flavorful dish.

Spicy Ginger and Coconut January Squash Soup

For those who enjoy a little heat with their soup, this spicy ginger and coconut January squash soup delivers with a kick of chili and the warm flavors of ginger. The richness of the coconut milk adds a smooth and soothing finish to the soup, making it both comforting and exciting.

Ingredients:

• 2 medium January squash (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1-2 red chilies (deseeded and chopped, to taste)
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Add the garlic, ginger, and red chilies, and cook for another 2 minutes to allow the flavors to bloom.
2. Stir in the turmeric and chopped squash, cooking for another 5 minutes.
3. Add the vegetable broth and bring to a boil. Once boiling, reduce heat to simmer and cook for 25-30 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve the soup garnished with fresh cilantro.

The combination of ginger and chili adds a nice spice and warmth to this soup, creating a bold contrast to the creamy coconut milk. The sweetness of the squash balances the heat, making this a satisfying and flavorful dish for anyone who loves a little extra kick in their soups. The fresh cilantro garnish brings a fresh and bright contrast to the warmth of the soup.

Note: More recipes​ are coming soon!