Easy Orange Vegetable Soup Recipe: Thick, Creamy, and Naturally Sweet

I know there are countless versions of orange vegetable soup, and this is just one of them. But it’s our family’s go-to recipe — simple, quick, and especially delicious.

The soup comes out thick, gently sweet, and wonderfully filling. In fact, the dairy-free version is the clear winner in our house, beating every creamy dairy-based soup I've tried over the years.

It's delicious served with croutons or soup nuts, but it works perfectly well on its own.

Ready to get started?

Ingredients

• ½ butternut squash, peeled and cubed

• 2–3 small sweet potatoes (or 1 large one)

• 2 medium onions, chopped

• 3 tablespoons olive oil

• 3 medium carrots, cubed

• 3–4 medium potatoes, cubed

• ¼ teaspoon grated fresh ginger (optional, but highly recommended)

• 2 garlic cloves, minced, or a little garlic powder

• A handful of red lentils (optional, for extra thickness and flavor)

• Seasonings:

• Salt, to taste

• Black pepper, to taste

• A pinch of turmeric

• ½ teaspoon cinnamon

• Water, enough to just cover the vegetables

Instructions

1. Heat the olive oil in a large pot.

2. Sauté the onions for about 5 minutes, until lightly golden.

3. Add all the chopped vegetables and stir briefly.

4. Pour in enough water to just cover the vegetables.

5. Bring to a boil and add the seasonings.

6. Reduce the heat and simmer for about 30 minutes, or until all the vegetables are completely tender.

7. Blend the soup using an immersion blender until smooth and creamy.

8. Taste and adjust the seasoning if needed.

9. Serve hot with croutons or soup nuts.

Helpful Tips

Want a Thinner Soup?

Check the liquid level during cooking and add more water as needed.

Prefer a Thicker Soup?

Add an extra potato.

Like It Sweeter?

Add another sweet potato or a little more butternut squash.

This soup welcomes small adjustments and still turns out delicious every time.

Enjoy!