Home - Soup and Stew - Velvety Butternut Squash Soup (Dairy-Free)

Velvety Butternut Squash Soup (Dairy-Free)

4.88 from 8 votes

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A simple creamy butternut squash soup that shines with fresh citrus and ginger, and it’s completely dairy-free! Make a pot of this cozy soup with just a handful of ingredients.

A bowl of soup on a napkin, with a spoon, dish of sliced limes and soup pot in the background.
A cozy bowl of butternut squash soup is healthful and satisfying.

This creamy butternut squash soup is the perfect thing to enjoy on a fall day when a bowl of nourishing soup is on the menu. Or simply when you want something comforting to eat.

I created this recipe after getting requests for a vegan version of this Roasted Butternut Squash soup recipe, and honestly you won’t miss the butter and cream.

Creamy — but dairy-free— butternut squash soup

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!

About the ingredients

A container of maple syrup, zested orange, an onion, potato, knob of ginger and a butternut squash on a surface.

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 spices and other seasonings.

In savory dishes, balancing that sweetness calls for complimentary seasonings like fresh citrus and ginger. Those ingredients add contrast and play up the natural sugars, but without making it all taste too cloying.

  • 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.
  • Onion: Yellow, white or red onion will work in this recipe.
  • Potato: Just one yellow potato (such as Yukon gold) adds body and plush texture to the pureed soup.
  • Fresh ginger: Fragrant fresh ginger adds a layer of warmth and gentle spice to the soup.
  • Fresh orange: The bright citrus flavor from the zest and juice balances out the flavors. Substitute fresh lime instead.
  • Vegetable broth: Use a lower-sodium broth or plain water. You might need to adjust the amount of salt.
  • Maple syrup: Pure maple syrup amplifies the natural sweetness of the butternut squash.
  • Coconut cream: 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.
  • After adding the liquid, bring to a simmer (not a full boil). Cover and cook until the squash is fork tender.
  • Puree the soup right in the pot using an immersion blender, or carefully transfer to a blender in batches to puree. Add up to one cup additional warm broth to achieve the texture you prefer.
  • To serve, garnish each bowl of soup with fresh herbs, creamy coconut milk and crunchy toasted pumpkin seeds or pistachios. These ingredients add interesting texture and another layer of flavor, which is always welcome in a smooth purée.

How to peel and cut a butternut squash: 

If you want a creamy garnish to make a pretty presentation, try swirling in a spoonful of plant-based yogurt or coconut cream.

  1. On a cutting board, slice ¼-inch off the stem and bottom with a sharp knife.
  2. Cut the squash in half at the point where the straight part of the neck meets the rounded section.
  3. Slice both sections in half. Scoop out the seeds.
  4. Use a vegetable peeler to scrape off the skin. Cut the squash into chunks.

Serving and storing butternut squash soup

  • Swirl a spoonful of coconut cream over each bowl, along with a drizzle of olive oil for a pretty presentation before sprinkling with the herbs and nuts, if using.
  • The soup keeps up to 5 days in the fridge. You can also freeze the cooled soup in an airtight container up to a month.

More cozy fall recipes:

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A bowl of soup on a napkin, with a spoon, dish of sliced limes and soup pot in the background.

Velvety Butternut Squash Soup (Dairy-Free)

Karen Tedesco
Creamy, dairy-free butternut squash soup with fresh orange and ginger is fresh and simple!
Print Pin
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup and Stew
Cuisine Vegetarian/Vegan
Servings 6 servings

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

To garnish the soup:

  • 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.
How to peel and cut a butternut squash: 
  1. On a cutting board, slice ¼-inch off the stem and bottom with a sharp knife.
  2. Cut the squash in half at the point where the straight part of the neck meets the rounded section.
  3. Slice both sections in half. Scoop out the seeds.
  4. 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

Calories: 172kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Sodium: 792mg | Potassium: 279mg | Fiber: 1g | Sugar: 10g | Vitamin A: 567IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

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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26 Comments

  1. Soup is quick and easy to make and very good!

  2. 5 stars
    Oh, I have to make this, and soon! XO

  3. RUTH CHIARI says:

    Can’t find this recipe. Can you please direct me?

    1. Hi Ruth, I updated this post and recipe is available – thanks!

  4. Nancy Wynne Putnam says:

    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!