Orange-Ginger Butternut Squash Soup
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This simple creamy butternut squash soup shines with fresh orange juice and ginger, and it’s completely dairy-free! Make a pot of this smooth, cozy soup with just a handful of ingredients.
This creamy butternut squash soup hits all the fall vibes, when a bowl of nourishing soup is on the menu. Or simply when you want something comforting to eat!
I created this butternut squash soup recipe after getting requests for a vegan-ized version of this Roasted Butternut Squash soup recipe, and honestly you won’t miss the butter and cream.
Creamy butternut squash soup without cream
Amazingly, though it tastes like it’s loaded with rich dairy ingredients, the soup recipe is dairy-free. The secret to its plush, smooth texture is the ratio of veggies to broth, and the addition of one small potato for a thicker texture. Everything simmers together in one pot — no need to roast the squash.
I love to put my powerful blender to work just for this purpose, because it makes absolutely velvety-textured soups. But a handheld immersion blender works just as well!
Karen’s ingredient notes
- Butternut squash: This recipe is based on one medium-sized butternut squash, averaging 2-1/2-3 pounds. You can also use the same amount of frozen diced squash. Some grocery stores sell prepared fresh butternut squash that has been peeled and chopped, which will help speed up your prep time.
- Fresh ginger: In a savory soup like this, balancing sweetness calls for complimentary seasonings like fresh orange and ginger. Those ingredients add contrast and fresh ginger adds a layer of warmth and gentle spice to the soup without making it all taste too cloying.
- Maple syrup: When I use naturally sweet vegetables like winter squash or carrots in a recipe (like my curry-spiced Sweet Potato Soup) I like to put the spotlight on their flavors. One way to do that is to amplify their natural sugars with a little maple syrup, just enough to balance the flavors.
- Coconut cream: To garnish the soup, swirl a spoonful of the cream from the top of a can of coconut milk, or use pure canned coconut cream.
Recipe steps
- Chop the the onions and grate the ginger using a rasp grater (or peel the ginger and finely chop). Slice the squash and potatoes into 1-inch or 2-inch cubes.
Chop onions and potato. Dice peeled squash into chunks.
Cook the onion and ginger in olive oil until softened. Add broth, salt, citrus zest and juice. Bring to a simmer (not a full boil). Cover and cook until the squash is fork tender. Garnish the soup with fresh herbs, creamy coconut milk and crunchy toasted pumpkin seeds or pistachios.
How to peel and cut a butternut squash:
On a cutting board, slice ¼-inch off the stem and bottom with a sharp knife.
Cut the squash in half at the point where the straight part of the neck meets the rounded section. Halve and scoop out the seeds.
Use a vegetable peeler to scrape off the skin. Cut the squash into chunks.
Ginger-Orange Butternut Squash Soup
Recipe Video
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 yellow onion, chopped
- 1 tablespoon (15 g) grated fresh ginger
- 1 2½-3 pounds (1200 g) butternut squash, peeled and cut into 1-inch chunks (about 8 cups)
- 1 small non-starchy potato, such as Yukon Gold or Red Bliss, peeled and chopped
- 3 tablespoons (15 ml) maple syrup
- 4-5 cups vegetable broth
- Zest of one orange, or fresh lime zest
- 3 tablespoons fresh orange juice , or lime juice
- Fine sea salt
Optional garnishes
- 2 tablespoons chopped fresh cilantro or parsley
- 2 tablespoons chopped pistachios or pumpkin seeds
- ¼-½ cup coconut cream or plant-based yogurt
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and ginger. Cook 5 minutes or until softened and translucent, stirring occasionally.
- Stir in the squash, potato, maple syrup, 4 cups stock, orange zest and orange juice. Season generously with salt (start with 2 teaspoons if using water instead of stock). Bring to a simmer, then adjust heat to medium-low. Cover the pot and cook until the squash is soft when pierced with a fork, about 25 minutes.
- Puree the soup in batches in a blender or with an immersion hand blender until very smooth.
- Drizzle a spoonful of coconut cream over the soup and sprinkle with the herbs and nuts.
Karen’s Notes and Tips
- The soup keeps up to 5 days in the refrigerator. You can also freeze in small containers up to a month.
- On a cutting board, slice ¼-inch off the stem and bottom with a sharp knife.
- Cut the squash in half at the point where the straight part of the neck meets the rounded section.
- Slice both sections in half. Scoop out the seeds.
- Use a vegetable peeler to scrape off the skin. Cut the squash into chunks.
- The soup will keep up to 5 days refrigerated and 1 month frozen in an airtight container.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Soup is quick and easy to make and very good!
Oh, I have to make this, and soon! XO
Can’t find this recipe. Can you please direct me?
Hi Ruth, I updated this post and recipe is available – thanks!
I am on an iodine-free diet for the next month and this recipe works! I am so excited because not only do i have all the ingredients here, but they are all allowed! I love butternut squash soup, but always put dairy in, so this is a wonderful alternative (though I will miss the cheese i add on top!) THANK YOU!