Orange-Scented Butternut Squash Soup

Orange-Scented Butternut Squash Soup

Flu season is here and vitamin C is our ally! Prepare to fight back with my Orange-Scented Butternut Squash Soup.

Course Appetizer, Soups
Cuisine American
Keyword butternut squash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 275 kcal
Author The Foodie Physician


  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 teaspoons grated ginger
  • 1 teaspoon grated garlic
  • 1 medium butternut squash (about 2 ½ lbs), peeled and diced (5-6 cups)
  • 1 tablespoon maple syrup
  • 3 cups chicken or vegetable stock
  • 1 cup Indian River Select® Original 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
US Customary - Metric


  1. 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.
  2. Add the squash, maple syrup, stock, 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.
  3. Puree the soup with an immersion blender until smooth. Alternatively, puree the soup in batches in a traditional blender. Adjust seasoning to taste.
  4. 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.
Nutrition Facts
Orange-Scented Butternut Squash Soup
Amount Per Serving
Calories 275 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 559mg 23%
Potassium 1103mg 32%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Sugars 16g
Protein 7g 14%
Vitamin A 448.9%
Vitamin C 94.2%
Calcium 12.5%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.