Ginger-Orange Butternut Squash Soup
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.
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.
Video
Notes
- 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
Calories: 172kcalCarbohydrates: 18gProtein: 3gFat: 11gSodium: 792mgFiber: 1gSugar: 10g
