Melt the vegan buttery spread in a large saucepan over medium heat. Add onion and cook onion until softened, about 5 minutes. Add ginger, garlic, and squash, continue to cook for about 6 to 8 minutes.
Add 4 cups vegetable broth. Bring to a boil, then reduce heat and cook on low until squash is soft, about 25 minutes.
Remove pan from heat, and puree using an immersion blender. Puree until very smooth.
Stir in orange juice, sea salt, and pepper.
Serve with desired toppings.
Notes
You can use fresh or frozen squash in this recipe.Store leftover soup in the refrigerator. It should stay fresh for 3-4 days.You could also freeze this soup if you like. Store in single serving size freezer containers. Store in the freezer for up to 3 months.