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.
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, velvety 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 blender!
Whenever I use naturally sweet vegetables in a recipe — like Sweet Potato Soup with Curry Spices I like to put the spotlight on their essence.
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.
This soup is garnished with fresh herbs and crunchy toasted pumpkin seeds, two ingredients that add interesting texture and another layer of flavor, always welcome in a smooth purée.
ginger-orange butternut squash soup (vegan)
Prep
Cook
Total
Yield 4 - 6 servings
Creamy, dairy-free butternut squash soup with fresh orange and ginger - fresh and simple.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 tablespoon grated fresh ginger
- 1 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 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.
Courses soup
Cuisine vegetarian/vegan
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
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Anna says
October 22, 2007 at 4:51 pmI 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.
Laura says
October 22, 2007 at 6:53 pmYay, I have a butternut squash that’s been wasting away in my fridge for a couple of days now.
This recipe will be perfect. 🙂
Cedar says
October 22, 2007 at 9:17 pmThat 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!!
Patricia Scarpin says
October 23, 2007 at 3:28 amThe soup looks really silky and also delicious – the color is so vibrant!
Karen says
October 23, 2007 at 6:40 amAnna, 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…
Karen says
October 23, 2007 at 6:41 amThanks, Patricia. I have a friend who painted her dining room walls this color. So warm and appetizing!
Tony says
October 23, 2007 at 11:08 amSometimes, 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
Carrie says
October 23, 2007 at 12:47 pmOoo…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!
Dani Spies says
October 24, 2007 at 12:44 pmKaren – 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!
Sarah says
October 24, 2007 at 2:54 pmYum–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!
valentinA says
October 25, 2007 at 9:27 amHmmm, I think I should try that someday!
Susan says
October 25, 2007 at 5:28 pmI 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!
Karen says
October 25, 2007 at 6:45 pmTony, 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.
sher says
October 26, 2007 at 11:02 amThat 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.
Emilie says
October 26, 2007 at 11:07 amIt 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.
Bruno says
October 27, 2007 at 8:38 amKaren,
This soup would definitely take the chill off an autumn day… looks great!!
Karen says
October 28, 2007 at 6:38 amHi 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!
Vanessa says
November 1, 2007 at 2:15 pmI 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.
Karen says
November 15, 2007 at 9:41 amOooh, Vanessa, I love the idea of the chipotle and more ginger. Yum.
Brad says
December 4, 2007 at 10:14 pmJust made it and it was delicious, thanks!
Nancy Wynne Putnam says
September 25, 2011 at 4:53 pmI 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!
RUTH CHIARI says
February 9, 2013 at 8:32 pmCan’t find this recipe. Can you please direct me?
Karen says
February 10, 2013 at 12:32 amHi Ruth, I updated this post and recipe is available – thanks!
Liza says
January 4, 2018 at 2:55 pmOh, I have to make this, and soon! XO
Kate says
January 5, 2018 at 3:52 pmSoup is quick and easy to make and very good!