4.8 from 63 votes
Orange-Scented Butternut Squash Soup
My delicious and creamy Orange-Scented Butternut Squash Soup is fall comfort food at its best! And it's packed with nutrients to boost your immune system and help fight off the flu. Serve a bowl of this hearty soup piping hot with some crusty bread on the side and dinner is set!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 212 kcal
Course:
Appetizer , Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 teaspoons chopped ginger
- 1 teaspoon chopped garlic
- 1 medium butternut squash (about 2 ½ lbs), peeled and diced (5-6 cups)
- 1 tablespoon maple syrup
- 3 cups reduced sodium vegetable or chicken broth
- 1 cup orange juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional garnishes: Crème fraiche or Greek yogurt, chopped cilantro or 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
- immersion blender
- The butternut squash can be roasted up to 3 days in advance and refrigerated until you're ready to make the soup.
- An immersion blender makes it easy to purée this soup in the pot. If using a traditional blender, be sure not to seal the lid tightly- you need to let the steam escape otherwise the pressure will build up.
- If you want to thicken the soup more, let it simmer on the stove after blending to reduce it a little.
Nutrition Information
Calories
212kcal
(11%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
301mg
(13%)
Potassium
844mg
(24%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
20057IU
(401%)
Vitamin C
73mg
(81%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.