Go Back
+ servings
Orange-Scented Butternut Squash Soup
Print Recipe
4.80 from 20 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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Soups
Cuisine: American
Servings: 4
Calories: 212kcal

Equipment

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.

Notes

  • 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

Calories: 212kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 844mg | Fiber: 5g | Sugar: 14g | Vitamin A: 20057IU | Vitamin C: 73mg | Calcium: 111mg | Iron: 2mg