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.
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 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 powerful blender!
I love to put my Vitamix to work just for this purpose, because it makes absolutely velvety-textured soups.
Whenever I use naturally sweet vegetables in a recipe, such as Sweet Potato Soup with Curry Spices I like to put the spotlight on their flavor.
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.
Butternut Squash Soup Garnish
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.
Butternut Squash Soup with Ginger and Orange (Vegan)
- 2 tablespoons (30 ml) olive oil
- 1 yellow onion, finely chopped
- 1 tablespoon (15 g) grated fresh ginger
- 1 (1200 g) 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 (15 ml) 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.