Vegan Gingered Butternut Squash Soup

Warming from the inside out, a steaming bowlful of butternut soup is just what the doctor ordered, even when you’re feeling perfectly well. Roasting the squash caramelizes the natural sugars, bringing out a greater depth of flavor while enhancing the velvety texture once blended.

Vegan Gingered Butternut Squash Soup is a delicious and nutrient-dense dish that offers a variety of health benefits, making it a great addition to any plant-based diet.

Health Benefits of Butternut Squash

Butternut squash, the star of the soup, is packed with vitamins and minerals, particularly vitamin A, which is essential for eye health, immune function, and skin vitality. This creamy, orange-hued vegetable is also a good source of fiber, which promotes digestive health and helps regulate blood sugar levels. The natural sweetness of butternut squash is balanced perfectly with the warming spice of ginger, which brings its own set of health benefits to the table.

Health Benefits of Ginger

Ginger is widely known for its anti-inflammatory properties and has been used for centuries to alleviate digestive discomfort. In the context of the soup, ginger can help soothe the digestive system, reduce bloating, and ease nausea. Its active compounds, such as gingerol, also promote healthy circulation, support the immune system, and may even reduce the risk of chronic diseases like arthritis due to its anti-inflammatory effects. Incorporating ginger into a warm, comforting soup not only enhances the flavor but also provides a natural boost to your overall well-being.

Whether you’re enjoying it as a light lunch or a hearty dinner, Vegan Gingered Butternut Squash Soup is not only a comforting and flavorful dish but also a healthful one. The mix of wholesome plant-based ingredients supports everything from digestive health to immune function, making it a perfect addition to your seasonal meal rotation.

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Prep Time Cook Time Total Time

15 mins 1 hour 1hour 15 mins

Servings: Calories:

6 servings 87kcal

Ingredients

1 2 pound butternut squash
1 medium red onion diced
3 medium carrots diced
2 stalks celery diced
1 medium pear cored and diced
2 inches fresh ginger peeled and minced
3 cloves garlic minced
3 cups low-sodium vegetable broth
2 tablespoons white miso paste
1/2 teaspoon crushed red pepper flakes plus additional to garnish, if desired
2 cups plain unsweetened non-dairy milk plus additional to garnish, if desired
1/4 cup fresh cilantro roughly torn or chopped

Instructions

Preheat your oven to 425℉ degrees and line a baking sheet with parchment paper or a silicone baking mat.
Use a sharp knife to cut the butternut squash in half lengthwise, then use a spoon to scrape out the seeds and stringy membrane; save to roast separately or compost. Place them with the cut sides down on the baking sheet. Roast for 45 – 50 minutes, or until fork-tender. Let stand until cool enough to handle.
Meanwhile, in a large saucepan over medium heat, add the onion, carrots, celery, pear, ginger, garlic, and a splash of the vegetable broth; just enough to prevent the vegetables from sticking. Sauté, stirring periodically, until the vegetables are tender, aromatic, and lightly browned, about 8 – 10 minutes.
Scoop the roasted butternut squash out of the skin and directly into the pot, discarding or composting the skin. Add the miso, crushed red pepper flakes, remaining vegetable broth, and non-dairy milk, mixing gently to combine. Simmer for 10 minutes for the flavors to meld.
Carefully transfer the mixture to a blender in batches, or use an immersion blender in the pot, and blend until smooth, or leave part of the soup unblended for more texture. Pour into bowls and top with a drizzle of non-dairy milk and additional pinch of crushed red pepper flakes, if desired, followed by fresh cilantro. Enjoy hot.

Notes

Serving suggestion: Enjoy with a bit of crusty bread or crackers for dipping, or a light, fresh salad on the side for some cooling contrast. Consider adding a handful of white beans or chickpeas, either whole or blended in, if you want to boost the protein quotient.

Notes: For an almost-instant version, use 2 (15-ounce) cans of butternut squash puree and skip the roasting step. Add it right before the vegetable broth and proceed as directed.