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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.

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.

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.

Butternut Squash Soup with Orange and Ginger

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.

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.

Halve the squash and scoop out the seeds.
Slice into 1-2-inch pieces.

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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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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