Butternut Squash Soup with Ginger and Orange (Vegan)
This post may contain affiliate links. Please read my disclosure policy.
A creamy, dairy-free butternut squash soup with fresh orange, ginger and pumpkin seeds.
This rich and creamy butternut squash soup is the perfect thing to enjoy on a fall day or just when you want something comforting to eat.
Amazingly, though it tastes like it’s loaded with butter and cream, the recipe is dairy-free (without the optional garnish).
The secret to its plush texture lies in the ratio of vegetables to broth, and the addition of one small potato for body.
Not to mention a good spin in a powerful blender!
I love to put my Vitamix to work just for this purpose, because it makes absolutely velvety-textured soups.
Whenever I use naturally sweet vegetables in a recipe, such as Sweet Potato Soup with Curry Spices I like to put the spotlight on their flavor.
One way to do that is to amplify their natural sugars with spices.
Adding spice to winter squash is a no-brainer.
Just think about cinnamon-scented pies made with canned pumpkin (which is often actually butternut squash).
In savory dishes, balancing that sweetness calls for complimentary seasonings like fresh citrus and ginger, ingredients that add contrast and play up the natural sugars, but without making it all too cloying.
Butternut Squash Soup Garnish
This soup is garnished with fresh herbs and crunchy toasted pumpkin seeds, two ingredients that add interesting texture and another layer of flavor, which is always welcome in a smooth purée.
For a totally vegan dish, omit the yogurt or use a plain plant-based yogurt instead.
Swirl a spoonful over each bowl, along with a drizzle of olive oil for a pretty presentation.
Butternut Squash Soup with Ginger and Orange (Vegan)
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 yellow onion, finely chopped
- 1 tablespoon (15 g) grated fresh ginger
- 1 (1200 g) butternut squash (2 1/2-3 pounds), peeled and cut into 1-inch chunks
- 1 small non-starchy potato, such as Yukon Gold or Red Bliss, peeled and chopped
- 1 tablespoon (15 ml) maple syrup
- 5 cups vegetable stock or water
- Zest and juice of 1 orange
- Fine sea salt
- Fresh chopped herbs, such as chives or parsley
- Toasted chopped pumpkins seeds, almonds or pistachios
- Creme fraiche or plain yogurt, optional
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and ginger; cook 5 minutes or until softened, stirring occasionally.
- Stir in the squash, potato, maple syrup, stock and orange zest and juice; season generously with salt (start with 1 1/2 teaspoons). 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.
- Puree the soup in batches in a blender or with an immersion hand blender until very smooth.
- Garnish with the herbs and pumpkin seeds, and a spoonful of creme fraiche or yogurt, if you like.
Nutrition
Pin this recipe:
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!
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!
Just made it and it was delicious, thanks!
Oooh, Vanessa, I love the idea of the chipotle and more ginger. Yum.
I make almost exactly the same soup but I add more ginger (lots more) and chipotle and I don’t add potatoes or carrots…just squash. I think I’ll make some tomorrow.
Hi Sher! My husband doesn’t tolerate dairy lately, so I’m learning to leave it out. Surprisingly, I don’t really miss it.
Emilie, this would be so good for Thanksgiving. I used toasted sliced almonds, but pine nuts or walnuts would be delicious too.
Hey Bruno…yes now that fall seems to have arrived here, it’s soup time!
Karen,
This soup would definitely take the chill off an autumn day… looks great!!
It sounds like everyone is a fan of the butternut, and I am as well. It looks delicious; I think I might bring it to the table for Thanksgiving dinner. What nuts do you use to garnish it? I was thinking walnuts, but maybe pine nuts would be good.
That looks fabulous! I start craving butternut squash at this time of the year, and that’s a great recipe. I love that it’s dairy free.
Tony, you are the Philosopher in the Kitchen, for sure. When are you coming over?
Carrie, yes, I think you’ll like it!
Dani, we must be so, so simpatico.
We could throw a great dinner party together!
Sarah, thanks! Kabocha is my number one favorite squash. I have a hard time finding it here, sadly.
Valentina, I hope you’ll be in the mood for it on a chilly day…do you get those?
Susan, thank you…the photo-taking is a matter of good timing in my house; good afternoon light, kids at school…
The orange and ginger are really nice together – let me know what you think.
I make a lot of butternut squash soup and am always looking for ways to vary it. I love the addition of the orange in yours. And that’s quite a brilliant pic you’ve got there!
Hmmm, I think I should try that someday!
Yum–love squash soup. Just made some the other day with Kabocha pumpkin. I like the idea of the ginger and OJ–will definitely try that this winter. BTW, made your rosemary parm. popcorn the other night. It was delicious!
Karen – you’re gonna think I’m crazy, cause I feel like I say the same thing every time I post on your site–But I swear I have had butternut squash soup on the brain!! And I love that this is dairy free AND I love ginger!!!
Guess I’ll be trying this one…
Thanks!
Ooo…I’ve been looking for a good dairy-free butternut squash soup for a while now. I love the addition of orange juice.
I can’t wait to try it!
Sometimes, when I am unable to fall asleep, I find my mind turning to this unfortunate eternal verity:
Humankind cultivates squashes and brings them into our homes, only to let them waste away.
TL
Thanks, Patricia. I have a friend who painted her dining room walls this color. So warm and appetizing!
Anna, I like how the OJ adds a little sweet, tangy background.
Laura – Soup to the rescue!
Cedar – I have a few more sitting around the kitchen, too. It’s good that they can keep a while…
The soup looks really silky and also delicious – the color is so vibrant!
That looks so delicious! I have a great big butternut squash on my kitchen table, I think this post just made me decide to make a soup out of it!!
Yay, I have a butternut squash that’s been wasting away in my fridge for a couple of days now.
This recipe will be perfect. 🙂
I make a very similar recipe using carrots and potatos instead of the butternut squash. I keep meaning to try it with squash, so I guess when I do, I’ll use your recipe. The orange juice sounds like a good addition.