Butternut Squash Soup with Ginger and Orange

A bowl of butternut squash soup with freshly ground black pepper and toasted sage leaves as garnish.

Butternut Squash Soup with Ginger and Orange

Fresh ginger and orange juice makes this easy vegan Roasted Butternut Squash Soup with Ginger and Orange simply the best. Dairy-free but creamy!

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 103kcal

Author Elaine

Equipment

Ingredients

1 2 - 3 lb medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 teaspoons olive oil, extra virgin
2 tablespoons avocado oil or grapeseed oil, or other high temperature oil
1 small onion, chopped
2 cloves garlic, chopped
½ inch knob fresh ginger, peeled and finely grated
½ cup orange juice, freshly squeezed
2 ½ cups organic vegetable broth, or chicken broth (not for vegan diet)
sea salt or Kosher salt and ground pepper to taste

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 - 3 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 it to the pot along with the ginger, orange juice and broth. Simmer for about 5 minutes.
Season with sea 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 or more 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