Orange-Scented Butternut Squash Soup
User Reviews
4.8
Orange-Scented Butternut Squash Soup
Description
This Orange-Scented Butternut Squash Soup features peeled, diced butternut squash cooked with sautéed onion, ginger, and garlic. The addition of orange juice and maple syrup introduces a gentle sweetness and citrus aroma, balancing the natural richness of the squash. After simmering in vegetable broth until tender, the soup is pureed to a smooth, creamy texture.
The flavor combination highlights the subtle spiciness of ginger and the brightness of orange, making the soup both comforting and refreshing. The optional garnishes—such as crème fraîche or Greek yogurt—add creaminess, while fresh herbs and pumpkin seeds provide contrast in flavor and texture.
This soup is well suited as a starter or light meal during cooler weather. It can be prepared with roasted squash for a deeper flavor and can be simmered further after blending to adjust thickness.
Using an immersion blender allows for easy puréeing directly in the pot; if using a traditional blender, venting the lid helps prevent pressure buildup.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, small, yellow
- 2 teaspoons ginger chopped
- 1 teaspoon garlic chopped
- 1 butternut squash medium, peeled and diced (5-6 cups
- 1 tablespoon maple syrup
- 3 cups vegetable broth reduced sodium or chicken broth
- 1 cup orange juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- crème fraîche optional garnishes; cilantro and parsley chopped
- Greek yogurt
- cilantro
- parsley
- pumpkin seeds
- orange zest
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook 5-6 minutes or until softened. Add the ginger and garlic and cook another minute until fragrant.
- Add the squash, maple syrup, broth, orange juice, salt and pepper and stir to combine. Bring to a boil then reduce to a simmer on low heat. Cover and simmer the soup until squash is fork tender, about 25 minutes.
- Puree the soup with an immersion blender until smooth. Alternatively, puree the soup in batches in a traditional blender. Adjust seasoning to taste.
- Pour the soup into bowls and garnish with desired toppings such as yogurt or crème fraiche, cilantro or parsley, pumpkin seeds and/or orange zest.
Notes
- The butternut squash can be roasted ahead for up to three days and refrigerated before making the soup to deepen flavor.
- An immersion blender is convenient for pureeing directly in the pot, but when using a standard blender, keep the lid loose to let steam escape.
- If a thicker soup is desired, simmer it longer after blending to reduce the liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 301mg | 13% |
| Potassium | 844mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 20057IU | 401% |
| Vitamin C | 73mg | 81% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
