Vegan Butternut Squash Soup with Orange and Ginger
Creamy, dairy-free butternut squash soup with fresh orange and ginger is fresh and simple!
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 yellow onion finely chopped
- 1 tablespoon (15 g) grated fresh ginger
- 1 21/2-3 pound (1200 g) butternut squash 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
To garnish the soup:
- 2 tablespoons soft herbs such as parsley, cilantro or chives chopped
- 2 tablespoons green pumpkin seeds or pistachios lightly toasted and chopped
- ¼-½ cup plain vegan yogurt, coconut cream or dairy yogurt (non-vegan) optional
Instructions
- 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 ½ 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, about 25 minutes.
- 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 your choice of yogurt or cream.
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.
Nutrition
Serving: 1servingCalories: 113kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 795mgPotassium: 214mgFiber: 1gSugar: 5gVitamin A: 491IUVitamin C: 5mgCalcium: 26mgIron: 1mg