Orange-Ginger Butternut Squash Soup
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This simple creamy butternut squash soup shines with fresh orange juice and ginger, and it’s completely dairy-free! Make a pot of this smooth, cozy soup with just a handful of ingredients.
This creamy butternut squash soup hits all the fall vibes, when a bowl of nourishing soup is on the menu. Or simply when you want something comforting to eat!
I created this vegan butternut squash soup recipe after getting requests for a vegan-ized version of this Roasted Butternut Squash soup recipe, and honestly you won’t miss the butter and cream.
Creamy butternut squash soup without cream
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
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: To garnish the soup, 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.
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:
- Creamy Pumpkin Turkey Chili
- Roasted Butternut Squash Soup
- Roasted Delicata Squash Pasta
- Butternut Squash Salad with Harissa
Ginger-Orange Butternut Squash Soup
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 yellow onion, chopped
- 1 tablespoon (15 g) grated fresh ginger
- 1 2½-3 pounds (1200 g) butternut squash, peeled and cut into 1-inch chunks (about 8 cups)
- 1 small non-starchy potato, such as Yukon Gold or Red Bliss, peeled and chopped
- 3 tablespoons (15 ml) maple syrup
- 4-5 cups vegetable broth
- Zest of one orange, or fresh lime zest
- 3 tablespoons fresh orange juice , or lime juice
- Fine sea salt
Optional garnishes
- 2 tablespoons chopped fresh cilantro or parsley
- 2 tablespoons chopped pistachios or pumpkin seeds
- ¼-½ cup coconut cream or plant-based yogurt
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and ginger. Cook 5 minutes or until softened and translucent, stirring occasionally.
- Stir in the squash, potato, maple syrup, 4 cups stock, orange zest and orange juice. Season generously with salt (start with 2 teaspoons if using water instead of stock). 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.
- Drizzle a spoonful of coconut cream over the soup and sprinkle with the herbs and nuts.
Karen’s Notes and Tips
- The soup keeps up to 5 days in the refrigerator. You can also freeze in small containers up to a month.
- 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.
- The soup will keep up to 5 days refrigerated and 1 month frozen in an airtight container.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
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.
Just made it and it was delicious, thanks!
Oooh, Vanessa, I love the idea of the chipotle and more ginger. Yum.
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.
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!
Karen,
This soup would definitely take the chill off an autumn day… looks great!!
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.
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.
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.
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!
Hmmm, I think I should try that someday!
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!
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!
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!
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
Thanks, Patricia. I have a friend who painted her dining room walls this color. So warm and appetizing!
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…
The soup looks really silky and also delicious – the color is so vibrant!
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!!
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. 🙂
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.