4.8 from 63 votes
Orange-Scented Butternut Squash Soup
Orange-Scented Butternut Squash Soup blends sweet butternut squash with warm ginger and garlic, enriched with the brightness of orange juice and a touch of maple syrup. The soup is pureed to a smooth consistency, resulting in a velvety texture that is both comforting and lightly citrusy. Optional garnishes like crème fraîche, yogurt, herbs, pumpkin seeds, and orange zest add layers of flavor and texture, enhancing the vibrant profile of the soup.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
212 kcal
Course:
Appetizer, Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 212
% 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.