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Ginger Butternut Squash Soup (Paleo, Vegan)

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Servings: 3 quarts
Author: Angela Marinelli, M.S., M.Ed.


  • 1/2 large yellow onion
  • 1/2 -1 apple depending on size
  • 5 cups butternut squash roasted
  • 4-5 cups stock chicken or veggie
  • 1-2 inches fresh ginger root grated
  • 1/2 tsp tumeric or cinnamon
  • 1 cup+ unsweetened non-dairy milk to finish
  • 2 TBS pure olive or coconut oil
  • sea salt and pepper to taste
  • Optional: 1/2 cup chopped toasted nuts for topping


Ahead of Time:

  • Preheat oven to 425 degrees.
  • Peel and cut the squash. Toss with half of the oil, salt, and pepper. Arrange on a sheet pan and roast at 425 degrees for about 40 minutes, or until soft and tender.


  • Heat a 6 quart stock pot to medium heat.
  • Add the rest of the oil. Sauté onion for 5-7 minutes.
  • Add the apples. Sauté for 2 more minutes.
  • Add squash, grated ginger, and tumeric or cinnamon. Stir well and cook for about 1 minute.
  • Add enough stock to cover all ingredients (about 4-5 cups).
  • Bring to a simmer and reduce heat to medium low.
  • Cover and cook until all ingredients are soft, 20-30 minutes.

Blend and Finish:

  • Remove from heat to puree the soup with the non-dairy milk in a high powered blender like a vitamix.
  • Add milk as you puree to achieve desired texture. Add more milk if you want a thinner soup.
  • Taste and adjust seasoning with sea salt and pepper as needed.

Serve or Store:

  • Serve immediately topped with toasted nuts.
  • Store in fridge for up to one week or freeze for up to 3 months.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017