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    Home » Soups and Chowders » Butternut Squash Soup with Ginger and Orange

    Butternut Squash Soup with Ginger and Orange

    Published: Jan 7, 2020 · Modified: Oct 17, 2022 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 4 Comments

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    Zesty flavour from ginger and orange adds interest and puts this easy vegan Roasted Butternut Squash Soup with Ginger and Orange in a league of its own.

    Overhead view of a bowl of butternut squash soup with ginger and orange.

    Saturday's farmer's market was overflowing with squash. I couldn't resist, even though I already had a bag full of gigantic heads of cauliflower, Brussels sprouts, apples, pears and more.

    I was in a soup mood, browsing the stalls and planning . . . cauliflower soup, tomato soup, carrot-ginger soup, potato-leek soup, good old chicken soup and well, I just had to add butternut squash soup with ginger to that list of mine.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Ingredients
    • 🥄 Instructions
    • 👍🏼 Helpful tips
    • 🥶 Make ahead and freeze for later
    • 🍽 Serving suggestions
    • Soup topping ideas
    • 🗒 More recipes with butternut squash
    • 🗒 More homemade soup recipes
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • This Roasted Butternut Squash Soup with Ginger and Orange juice is warm, smooth and silky.
    • It has a zesty flavour from freshly grated ginger and orange juice that makes it far more interesting than ordinary butternut squash soup.
    • It's dairy-free, but creamy. And if you keep your toppings plant-based, this is a vegan butternut squash soup.

    I often make butternut squash soup with apple, often a tart Granny Smith apple, or even with lemongrass and coconut milk, but for this recipe I add the juice of half an orange and some fresh ginger. A garnish of crispy fried shallots, toasted sage leaves and bacon bits provide that sought-after crunch.

    This recipe is one you'll make on repeat once you make it once!

    Let's make a batch of the BEST creamy vegan Roasted Butternut Squash Soup!

    Side view of a bowl of butternut squash soup.

    🛒 Ingredients

    • butternut squash:  one 2 - 3 pound squash
    • oil:  olive oil for roasting the squash
    • onion
    • garlic
    • ginger: freshly grated
    • orange juice: freshly squeezed
    • broth: vegetable broth for a vegan or vegetarian diet, or chicken broth

    🥄 Instructions

    1. First, cut the squash into cubes and roast it in the oven while you sauté onions and garlic in a large pot.
    2. Then, add the roasted cubes to the soup pot along with ginger, orange juice and broth.
    3. Simmer to allow the flavours to blend, taste and adjust the seasoning if necessary, then purée in a blender until velvety smooth.
    4. Finally, use the same skillet to quickly sauté thin slices of shallot, bacon and/or sage leaves to add a crispy garnish.
    5. Serve, and wait for the compliments!

    👍🏼 Helpful tips

    Always taste your soup once it has finished cooking and adjust the seasoning if necessary. All vegetable or chicken broths vary widely in the amount of salt added. You may need to add a little more to help bring out the flavour of the roasted squash.

    A white bowl with butternut squash soup with a small bowl of crispy shallots beside.

    🥶 Make ahead and freeze for later

    This butternut squash soup with ginger freezes well. I often make a double batch of this recipe, pour it into freezer-safe containers and freeze it for winter lunches. 

    🍽 Serving suggestions

    Serve this soup with Super Seedy Snack Crackers. They're packed full of pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, and chia seeds with a little nutritional yeast added in for extra flavour.

    Or make a batch of gluten-free Cheesy Herb Cornbread or mini Broccoli Cheese Muffins or Gluten-free Baking Powder Biscuits to go with your soup.

    Soup topping ideas

    A plain bowl of soup is good, but a bowl of soup with toppings is better! Adding toppings adds interest, crunch and flavour and makes a simple bowl of soup far more appealing. Why not upgrade your bowl of soup into a masterpiece?

    These are some of my favourite soup toppings. Choose one or more to add to your soup. And find more inspiration and suggestions for combinations in Healthy Soup Topping Ideas.

    • crispy fried shallots
    • fried sage leaves
    • croutons:  homemade gluten-free
    • polenta croutons
    • mixed herbs
    • a spoonful of salsa
    • spiced pumpkin seeds
    • crumbled tortilla chips
    • crumbled bacon bits (not vegan)
    • crispy prosciutto (not vegan)
    • Parmesan crisps (not vegan)
    • a swirl of yogurt or sour cream (not vegan, or use vegan sour cream)

    Go wild and make it a meal! Enjoy, everyone!

    🗒 More recipes with butternut squash

    Here's a collection of healthy gluten-free butternut squash recipes that aren't soup!

    🗒 More homemade soup recipes

    • Instant Pot Chicken Pho (Pho Ga)
    • Creamy Mushroom Soup with Cauliflower (Vegan)
    • Thai Pumpkin Soup Shooters
    • Smoky Chipotle Sweet Potato Soup

    If you like this vegan Butternut Squash Soup with Ginger and Orange please leave me a comment and a star rating below! I love hearing when you've made one of my recipes. Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    📖 Recipe

    Overhead image of a white bowl of butternut squash soup with ginger and orange garnished with crispy fried shallots.

    Butternut Squash Soup with Ginger and Orange

    Fresh ginger and orange juice makes this easy Roasted Butternut Squash Soup with Ginger and Orange simply the best. Dairy-free but creamy, vegan and paleo.
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 103kcal
    Author: Elaine
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    Equipment

    half sheet pan
    Dutch oven or soup pot
    soup ladle
    blender

    Ingredients

    • 1 2 - 3 lb medium butternut squash, peeled, seeded and cut into 1 inch cubes
    • 2 teaspoon olive oil, extra virgin
    • 2 tablespoon grape seed oil, or other high temperature oil
    • 1 small onion, chopped
    • 2 cloves garlic, chopped
    • ½ inch knob fresh ginger, peeled and finely grated
    • ¼ cup orange juice, freshly squeezed (about ½ an orange)
    • 2 ½ cups organic vegetable broth, for vegan diet, or chicken broth
    • sea salt and ground pepper

    Instructions

    • Pre-heat oven to 400°F. and line a baking sheet with parchment paper.
    • Peel and cut the squash in half. Remove the seeds. Chop into 1-inch cubes.
    • Put in a large bowl and toss with 2 teaspoons extra virgin olive oil. Spread out on the baking sheet in a single layer and roast for 20 minutes or until tender.
    • Meanwhile, saute onion in oil in a large pot until transparent but not browned. Add the chopped garlic to the pot and cook for 2 minutes.
    • Once the squash is tender, add to the pot along with the ginger, orange juice and broth. Simmer for about 5 minutes.
    • Season with salt and pepper. Taste and adjust if necessary.
    • Transfer to a high-speed blender and puree until as smooth as velvet. You may have to do this in 2 batches, depending on the size of your blender container.
    • Serve, topped with crispy shallots and toasted sage leaves, or with toasted pumpkin seeds or other topping suggested in the post above.

    Notes

    Always taste your soup once it has finished cooking and adjust the seasoning if necessary. All vegetable or chicken broths vary widely in the amount of salt added. You may need to add a little more to help bring out the flavour of the roasted squash.
    Freeze in airtight containers for up to three months.
     
     

    Nutrition

    Calories: 103kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 10mg | Calcium: 7mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    This recipe was originally published in 2017. It's been so popular that I've updated it with new photos, extra tips and information.

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    • Slow Cooker Moroccan Harissa Cauliflower Soup

    Reader Interactions

    Comments

    1. S

      January 22, 2022 at 2:52 pm

      I added finely grated orange peel ribs to give more “bite” to the orange, as well as one little apple, peeled, cored and in chunks blended in for a bit more sweetness. Some chillies salt for kick

      Reply
      • Elaine

        January 22, 2022 at 5:13 pm

        Love your idea of adding some chilli salt! Thanks for sharing.

        Reply
    2. Deb

      June 19, 2018 at 7:36 pm

      5 stars
      Thank you so much for sharing the yummy butternut squash soup with ginger and orange.It was given the thumbs up by all who supped.

      Reply
      • Flavour & Savour

        June 19, 2018 at 8:43 pm

        Hi Deb,
        That's great! Thanks for letting me know. Love the hints of ginger and citrus in that soup!

        Reply

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