A warm and cozy butternut squash soup infused with orange and ginger. This easy vegan Butternut Squash Soup is made on the stove-top and calls for a few simple ingredients like butternut squash, mandarin oranges, cashew cream or coconut milk, onion, garlic, ginger and spices. Perfect for an easy weeknight dinner.

Butternut Squash Soup with Orange and Ginger

This orange and ginger infused butternut squash soup is the perfect cozy, light dinner. It starts with a classic base of butternut squash, onion, garlic and vegetables stock. But it’s taken to another level with the added kiss of flavor that comes from warming spices like ginger, cinnamon, and nutmeg, and freshly squeezed Sunkist® mandarins.

While most butternut squash soups call for added sweetness from apples or pears to balance out the savory ingredients, the fresh squeezed mandarin orange juice makes this soup unique and flavorful. The subtle sweetness and bright orange flavor creates an irresistible soup. It’s finished with a touch of cashew cream to give it some body.

Even better, this butternut squash soup is weeknight friendly. It comes together in about 30 minutes and it couldn’t be easier to make. A quick sauté and simmer softens the veggies, then off to the blender to create a silky smooth soup. It’s creamy and nourishing, perfect for satisfying your soup craving, even on a weeknight.

Ingredients And Substitutions

The vegan butternut squash soup comes together with just a handful of ingredients. Here’s the main ingredients you’ll need along with substitutions that will work in this recipe.

Butternut squash – this sweet winter squash makes up the bulk of the soup. Look for a whole squash weighing 2.5 to 3 pounds. If purchasing pre-cut squash, 2.5 pounds is sufficient. Honey nut, kabocha, or another winter squash would work in this recipe.

Onion and garlic – classic aromatics add a welcomed savoriness to the butternut squash.

Spices – ginger, cinnamon and nutmeg make up the warm and cozy spice blend in this recipe.

Vegetables broth – to keep this soup vegan I recommend vegetable stock or broth. You can use chicken stock or broth or even bone broth for added protein.

Mandarin oranges – freshly squeezed Sunkist® mandarin oranges add a subtle sweetness and bright orange flavor to this soup. It pairs wonderfully with the sweetness of the butternut squash and the warm spices.

Cashew cream – I recommend making your own cashew cream for this recipe. However, full fat or light coconut milk or store-bought plant-based creamer will work just fine.

HOW TO MAKE HOMEMADE CASHEW CREAM

Cashew cream is my favorite dairy-free way to replace milk or cream in recipes. It has a neutral flavor, unlike coconut milk. The recipe only calls for 1/2 cup of creamer (you can adjust this to your taste preference) but I find that making at least a cup is best in my blender. Use the extra drizzled on top of the soup, in your morning coffee, on top oatmeal, or in other recipes. It will last in the fridge for up to a week.

To make cashew cream: place 1/2 cup raw cashews with 1 cup of water in a high-speed blender. I find soaking isn’t necessary. Blend on high for one minute. That’s it!

Ingredients for Butternut Squash Soup with Orange and GingerHow to Make Butternut Squash Soup

Making butternut squash soup on the stove-top could not be easier! This soup requires three easy steps —sauté, boil, blend.

Sauté the vegetables. Heat the oil in a large pot over medium heat. Add the onion, salt, and pepper. Sauté until soft; about 5 to 8 minutes. Add the garlic, ginger, cinnamon, and nutmeg. Stir and let cook until fragrant; about 1 minute. Make sure to scrape any golden bits of the bottom of the pan for extra flavor. Add the butternut squash and broth.

Boil until tender. Bring the soup to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes or until the squash is tender. Cooking uncovered helps some of the liquid evaporate, making for a thicker soup.

Blend until smooth. Carefully ladle the soup into a blender, working in batches if necessary. Add the fresh mandarin orange juice and cashew cream. Blend until smooth. Taste and adjust seasoning as needed. 

Butternut Squash Soup with Orange and GingerButternut Squash Soup with Orange and GingerNourished by Nutrition Facts

Mandarin Orange Nurition

Mandarins are the perfect on-the-go citrus snack, but they are also a great ingredient for recipes. Sunkist Delite® Mandarins have a flat-round shape with a deep orange, smooth glossy skin. They’re incredibly sweet and juicy and they’re seedless and super easy to peel. Try adding segments to salads or using the fresh squeezed juice in soups, salad dressings, pumpkin bread, or baked goods. Sunkist Delite® Mandarins are in season now through April, making it the perfect time to infuse your dishes with their sweet flavor.

Mandarins also pack a nutritious punch. Sunkist Delite® Mandarin are rich in vitamin C and are a good source of fiber. Two mandarins are considered an excellent source of vitamin C with 80% DV and good source of fiber with 11% DV.

Butternut Squash Soup with Orange and Ginger

More Vegan Soup Recipes:

If you make this recipe, please leave a comment and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations!

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Butternut Squash Soup with Orange and Ginger

A warm and cozy butternut squash soup infused with orange and ginger. This easy vegan Butternut Squash Soup is made on the stove-top and calls for a few simple ingredients like butternut squash, mandarin oranges, cashew cream or coconut milk, onion, garlic, ginger and spices. Perfect for an easy weeknight dinner.

  • Author: Jessica Bippen
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
Scale

Ingredients

2 ½3 lbs butternut squash, skin removed and diced (yields about 6 cups)
1 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced (2 teaspoons)
1 teaspoon sea salt
½ teaspoon fresh cracked black pepper
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
4 cups vegetable stock
½ cup fresh squeezed Sunkist® mandarin orange juice (6-7 Sunkist® mandarin oranges)
½ cup cashew cream, coconut milk or plant-based creamer of choice (see notes)

For Serving:
Cashew cream, coconut milk, or plant-based creamer or choice
Pumpkin seeds
Sea salt and cracked pepper, to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft; about 5 to 8 minutes. Add the garlic, ginger, cinnamon, and nutmeg. Stir and let cook until fragrant; about 1 minute. Make sure to scrape any golden bits of the bottom of the pan for extra flavor.

Add the butternut squash and broth. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes or until the squash is tender.

Carefully ladle the soup into a blender, working in batches if necessary. Add the fresh mandarin orange juice and cashew cream. Blend until smooth. Taste and adjust seasoning as needed. 

The soup can be served immediately or placed back on the stove top to simmer and thicken. Serve with a drizzle of cream, pumpkin seeds, salt and pepper.

Store leftover soup in an airtight container in the fridge for up to a week or in the freezer for three months.

Notes

To make cashew cream: place 1/2 cup raw cashews with 1 cup of water in a high-speed blender. I find soaking isn’t necessary. Blend on high for one minute.

 

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton and #MySunkistTableYou can also find this recipe on https://www.sunkist.com/recipes/butternut-squash-soup-with-orange-and-ginger/


This post was created in partnership with Sunkist®. As always, I only partner with brands I love and use. I share them because I want you to love them as much as I do. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!