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.

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 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 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!

Karen’s ingredient notes

A container of maple syrup, zested orange, an onion, potato, knob of ginger and a butternut squash on a surface.
  • 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.
  • Fresh ginger: In a savory soup like this, balancing sweetness calls for complimentary seasonings like fresh orange and ginger. Those ingredients add contrast and fresh ginger adds a layer of warmth and gentle spice to the soup without making it all taste too cloying.
  • Maple syrup: 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 a little maple syrup, just enough to balance the flavors.
  • 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.
  • Diced potatoes and chopped onion on a cutting board, with grated ginger and juiced oranges alongside.
    Chop onions and potato.
  • A glass measuring cup full of chopped butternut squash.
    Dice peeled squash into chunks.
  • Onions and garlic in a soup pot cooking in olive oil.
    Cook the onion and ginger in olive oil until softened.
  • A white pot filled with cubed yellow squash, ready to become a delicious vegan butternut squash soup, sits in water on a light surface beside a striped orange and white towel and a wooden spoon.
    Add broth, salt, citrus zest and juice. Bring to a simmer (not a full boil). Cover and cook until the squash is fork tender.
  • A bowl of butternut squash soup garnished with cream and herbs sits on a beige napkin with a gold spoon beside it. A small bowl of lime wedges is nearby, and part of a larger soup pot is visible at the top.
    Garnish the soup with fresh herbs, creamy coconut milk and crunchy toasted pumpkin seeds or pistachios.

How to peel and cut a butternut squash: 

  • Halved butternut squash pieces on a cutting board.
    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. Halve and scoop out the seeds.
  • Butternut squash pieces sliced and prepped on a cutting board with a knife.
    Use a vegetable peeler to scrape off the skin. Cut the squash into chunks.
A bowl of soup on a napkin, with a spoon, dish of sliced limes and soup pot in the background.
4.89 from 9 ratings

Ginger-Orange Butternut Squash Soup

Karen Tedesco
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.
Print Recipe Pin Recipe Leave a Review
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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
 

  1. 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.
  2. 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.
  3. Puree the soup in batches in a blender or with an immersion hand blender until very smooth.
  4. Drizzle a spoonful of coconut cream over the soup and sprinkle with the herbs and nuts.

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.
  • The soup will keep up to 5 days refrigerated and 1 month frozen in an airtight container.

Nutrition per serving

Calories: 172kcal Carbohydrates: 18g Protein: 3g Fat: 11g Sodium: 792mg Fiber: 1g Sugar: 10g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Save to Pinterest
Tried this recipe?A star rating takes 5 seconds and helps more people find it.