Vegan Butternut Squash Soup served in white bowls

Vegan Butternut Squash Soup with Ginger

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. To make vegan butternut squash soup, use vegetable broth and drizzle with cashew cream if desired.
Course Soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 108kcal


  • 1/4 cup extra virgin olive oil
  • 1 large onion cut in to 1/2 inch chunks
  • 1 large butternut squash peeled and cut in to 1 1/2 inch chunks
  • 1 medium sweet potato cut in to 1 1/2 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
  • 1/8 teaspoon nutmeg preferably freshly grated whole nutmeg on a microplane
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • cashew cream (see recipe notes) or sour cream, optional
  • pumpkin seeds to taste, optional


  • 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.


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 


Calories: 108kcal | Carbohydrates: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1448mg | Potassium: 36mg | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 2.1mg | Calcium: 6mg | Iron: 0.1mg