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.
2 ½–3 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)
Cashew cream, coconut milk, or plant-based creamer or choice
Sea salt and cracked pepper, to taste
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.
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.