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)
Yield 4 - 6 servings
Creamy, dairy-free butternut squash soup with fresh orange and ginger - fresh and simple.
- 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)
- 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.