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    Recipes » Soup

    Vegan Butternut Squash Soup with Ginger

    Published: Dec 6, 2016 · Modified: Nov 6, 2020 by Marissa Stevens · 23 Comments

    PaleoVegetarianMediterraneanWhole30VeganQuick Meals

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    vegan butternut squash soup served in white bowls

    I'm posting this Vegan Butternut Squash Soup with Ginger today not just because it's delicious and easy and I want to share it with you, but because I owe my mom the recipe.  A few visits ago, she and I made a double batch of this soup and we froze it up for her work lunches. She asked me to make more when we were visiting a few weeks ago and I never got around to it. Sorry mom. Here's the recipe - wish we could whip it up together.

    Vegan Butternut Squash Soup served in white bowls

    Cutting the peel from the butternut squash is the most challenging part of making this soup. The trick to peeling these big, awkward squashes is to cut the top and bottom ends off, so they sit flat on your cutting board. Then, with a sharp knife, start from the top of the squash and cut the peel off top to bottom along the squash's contour (watch your fingers!). Then slice the squash in half lengthwise and scoop out the seeds (I find a grapefruit spoon works well for scooping). Once that's done, the rest is easy.

    For so few ingredients, you may be surprised at this vegan butternut squash soup's depth of flavor. Fresh ginger adds sweetness and spice, nutmeg exhales a soft creamy scent, and sweet potato feels velvety smooth in your mouth. Serve it with Savory Scones or these Lavosh Crackers (also vegan) for a satisfying meal.

    Vegan Butternut Squash Soup

    You can make this soup with chicken broth and top with sour cream, but I also recommend trying the vegan version made with vegetable broth and drizzled with cashew cream. I've included the simple recipe for cashew cream in the recipe notes.

    Love sweet potatoes? Don't miss my Sweet Potato Hash, Sweet Potato Hash Browns, or this Sweet Potato Bread. And if you're an autumn soup lover like me, don't miss these other big flavored, satisfying soups: Tomato Bisque, Delicata Squash Soup, Winter Squash Soup, Vegan Corn Chowder and Vegetarian French Onion Soup with a vegan option.

    Vegan Butternut Squash Soup served in white bowls

    Vegan Butternut Squash Soup with Ginger

    Marissa Stevens
    This amount of ginger will add a subtle flavor - feel free to increase it if you really love ginger or want the soup to have a bit more kick.
    5 from 6 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Soup
    Servings 6 people
    Calories 108 kcal

    Ingredients
      

    • ¼ cup extra virgin olive oil
    • 1 large onion cut in to ½ inch chunks
    • 1 large butternut squash peeled and cut in to 1 ½ inch chunks
    • 1 medium sweet potato cut in to 1 ½ inch chunks (no need to peel)
    • 4 large cloves garlic smashed and peeled
    • 8 cups vegetable broth or chicken broth
    • 3 inch piece fresh ginger peeled and finely grated
    • ⅛ teaspoon nutmeg preferably freshly grated whole nutmeg on a microplane
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • cashew cream (see recipe notes) or sour cream, optional
    • pumpkin seeds to taste, optional

    Instructions
     

    • Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.
    • Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil. After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.
    • Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If you're using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.
    • If desired, serve with a swirl of cashew cream or sour cream and a sprinkle of pumpkin seeds.

    Notes

    To make Cashew Cream: soak 1 cup raw cashews in enough water to cover for at least 1 hour and up to 24 hours. Drain cashew water and add cashews to a blender pitcher. Add enough fresh water to cover by 1 inch and blend until smooth 

    Nutrition

    Calories: 108kcalCarbohydrates: 6gFat: 9gSaturated Fat: 1gSodium: 1448mgPotassium: 36mgSugar: 3gVitamin A: 710IUVitamin C: 2.1mgCalcium: 6mgIron: 0.1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Soup Recipes

    • Turkey and Rice Soup
    • Turkey Pot Pie Soup
    • Vegetarian French Onion Soup
    • Tomato Bisque

    Reader Interactions

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      Recipe Rating




    1. Ester Demedeiros says

      December 20, 2022 at 12:23 pm

      5 stars
      YUMMMM...

      Reply
      • Marissa Stevens says

        December 21, 2022 at 11:07 am

        Glad you enjoyed this, Ester!

        Reply
    2. Carmen Best says

      December 29, 2021 at 12:00 pm

      5 stars
      Easy to make and really delicious soup

      Reply
      • Marissa Stevens says

        December 31, 2021 at 9:32 am

        So glad you enjoyed this, Carmen! Thank you for coming back to let me know.

        Reply
    3. GinxAz says

      September 16, 2020 at 10:59 am

      5 stars
      I wonder if you really mean for us to keep boiling for 15 minutes?

      Thanks!

      Reply
      • Marissa Stevens says

        September 16, 2020 at 5:05 pm

        Hi there! Yes, that's correct. Before you blend the soup, you'll want the butternut squash and sweet potato to be very tender. Enjoy!

        Reply
    4. Floranet says

      July 22, 2019 at 4:34 am

      Great information. Thanks!

      Reply
    5. Kelli says

      October 07, 2018 at 1:32 pm

      5 stars
      This is the first butternut squash soup I’ve ever made. I followed the recipe exactly It turned out perfect!!! This is going to be a new fall favorite. Thank you for such a simple vegan recipe.

      Reply
      • Marissa says

        October 08, 2018 at 10:00 am

        That's wonderful, Kelli! So glad you enjoyed it! Thanks so much for coming back to let me know.

        Reply
    6. Peggy Thompson says

      December 26, 2017 at 10:35 pm

      5 stars
      Your mother sent me home with a serving of your Butternut, ginger soup and as soon as I tasted it, I knew I had to have the recipe. I made it tonight, and it was easy to make and turned out perfectly. I am in heaven, the ginger flavor is so yummy and the soup is just so creamy and smooth.

      Reply
      • Marissa says

        December 27, 2017 at 9:14 am

        Hi Peggy! I'm so glad you enjoyed the soup enough to come home and make another batch!! It was very sweet of you to let me know. XOXO

        Reply
    7. Lorraine @ Not Quite Nigella says

      December 10, 2016 at 4:32 am

      Hi Marissa! This looks great. I usually bake squash or pumpkin whole and then the skin comes off easily. I find it so slippery otherwise!

      Reply
      • Marissa says

        December 15, 2016 at 5:27 pm

        That definitely makes it easier! I've never made this where I've roasted the squash and sweet potato, but I'm going to try it next time!

        Reply
    8. Beeta @ Mon Petit Four says

      December 09, 2016 at 1:36 pm

      Love butternut squash soup! I love the addition of ginger here too...what a lovely compliment. And your mom is so lucky she got some of this for her work lunches! Gorgeous, Marissa!

      Reply
      • Marissa says

        December 09, 2016 at 3:24 pm

        Thank you, my sweet friend!

        Reply
    9. Kathleen | Hapa Nom Nom says

      December 07, 2016 at 3:37 pm

      Mmm.... I love butternut squash! That super creamy texture and color is just stunning! I can see why your mom wanted the recipe - it sounds out of this world! And great tip on the grapefruit spoon! I'll have to try that next time!

      Reply
      • Marissa says

        December 09, 2016 at 3:26 pm

        The grapefruit spoon makes it so much easier! Those little teeth, you know. 🙂 Have a wonderful weekend, my friend!

        Reply
    10. Cheyanne @ No Spoon Necessary says

      December 07, 2016 at 1:23 pm

      5 stars
      I am obsessed with everything butternut squash related, especially soups! So naturally I am loving this one! I can see why your mother wanted the recipe, because it looks creamy, dreamy and wonderfully flavorful! I could go for a few big 'ole bowls of this right about now! Cheers, dear!
      P.S. Have you tried microwaving the whole squash for a minute before peeling?? It makes it a cinch to get the skin off!! <3

      Reply
      • Marissa says

        December 09, 2016 at 3:27 pm

        I've heard that microwave trick, but you want to know a secret? We don't own a microwave...they've always freaked me out. #weirdo Have a wonderful weekend, sweet Chey!

        Reply
    11. Dorothy Dunton says

      December 07, 2016 at 7:53 am

      Hi Marissa! We grow butternut squash and they keep on shelves in the basement for about a year. I love squash and sweet potatoes (so long as they do NOT come into contact with marshmallows!). This is perfect as it has become quite chilly/cold here! I'm always happy with a good bowl of soup and some crusty bread!

      Reply
      • Marissa says

        December 09, 2016 at 3:29 pm

        Hi Dorothy! I'm always learning new things from you - I had no idea they would last that long! Agreed about the marshmallows - no thanks. And I love how you think, crusty bread makes soup that much better.

        Reply
    12. Faith (An Edible Mosaic) says

      December 07, 2016 at 4:47 am

      This is such a lovely soup, made all the more special. I LOVE that you've added sweet potato here; that's one of the best tricks I know for getting a velvety-textured squash soup. And I bet fresh ginger really takes it to the next level!

      Reply
      • Marissa says

        December 09, 2016 at 3:30 pm

        Sweet potato is amazing isn't it - game changer for soup. Have a wonderful weekend, my friend! xo

        Reply

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