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Vegan Butternut Squash Soup with Ginger

4.8 from 5 votes

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This creamy and delicious butternut squash soup has no dairy ingredients. It shines with fresh orange, ginger and pumpkin seeds.

Image of a bowl of smooth butternut squash soup, topped with pumpkin seeds, herbs and a swirl of cream.

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.

I created this recipe after getting requests for a vegan version of this Roasted Butternut Squash Soup, and here you go!

Creamy — but vegan! — butternut squash soup

Amazingly, though it tastes like it’s loaded with butter and cream, the soup recipe is dairy-free.

The secret to its plush, smooth texture is the ratio of vegetables to broth, and the addition of one small potato for a thicker texture.

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.

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

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? Amplify their natural sugars with spices!

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.

Those ingredients add contrast and play up the natural sugars, but without making it all taste too cloying.

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.
Image of cut open butternut squash on a cutting board, with a spoon scooping out the seeds.

Serving and storing butternut squash soup

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.
  • The soup keeps up to 5 days in the refrigerator. You can also freeze in small containers up to a month.

More fall recipes:

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Vegan Butternut Squash Soup with Orange and Ginger

Karen Tedesco
Creamy, dairy-free butternut squash soup with fresh orange and ginger is fresh and simple!
Print Pin
4.8 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup and Stew
Cuisine Vegetarian/Vegan
Servings 6 servings

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 yellow onion, finely chopped
  • 1 tablespoon (15 g) grated fresh ginger
  • 1 21/2-3 pound (1200 g) butternut squash , 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
To garnish the soup:
  • 2 tablespoons soft herbs such as parsley, cilantro or chives, chopped
  • 2 tablespoons green pumpkin seeds or pistachios, lightly toasted and chopped
  • ¼-½ cup plain vegan yogurt, coconut cream or dairy yogurt (non-vegan), 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 ½ 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, about 25 minutes.
  • 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 your choice of yogurt or cream.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 795mg | Potassium: 214mg | Fiber: 1g | Sugar: 5g | Vitamin A: 491IU | Vitamin C: 5mg | Calcium: 26mg | 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 making cooking fun and doable, with easy to follow tested recipes and 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. 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!

  5. Just made it and it was delicious, thanks!

  6. Oooh, Vanessa, I love the idea of the chipotle and more ginger. Yum.

  7. 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.

  8. 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!

  9. Karen,

    This soup would definitely take the chill off an autumn day… looks great!!

  10. 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.

  11. 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.

  12. 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.

  13. 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!

  14. valentinA says:

    Hmmm, I think I should try that someday!

  15. 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!

  16. Dani Spies says:

    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!

  17. 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!

  18. 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

  19. Thanks, Patricia. I have a friend who painted her dining room walls this color. So warm and appetizing!

  20. 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…

  21. Patricia Scarpin says:

    The soup looks really silky and also delicious – the color is so vibrant!

  22. 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!!

  23. 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. 🙂

  24. 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.