Ginger-Orange Butternut Squash Soup
Serves 6
15 mins prep
30 mins cook
45 mins total
This simple creamy butternut squash soup shines with fresh orange juice and ginger, and it's completely dairy-free! Make a pot of this smooth, cozy soup with just a handful of ingredients.
Optional garnishes
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Heat oil in a large pot or Dutch oven over medium heat. Add the onion and ginger. Cook 5 minutes or until softened and translucent, stirring occasionally.
Stir in the squash, potato, maple syrup, 4 cups stock, orange zest and orange juice. Season generously with salt (start with 2 teaspoons if using water instead of stock). Bring to a simmer, then adjust heat to medium-low. Cover the pot and cook until the squash is soft when pierced with a fork, about 25 minutes.
Puree the soup in batches in a blender or with an immersion hand blender until very smooth.
Drizzle a spoonful of coconut cream over the soup and sprinkle with the herbs and nuts.
