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 mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Appetizer, Soups
Cuisine: American
Servings: 4
Calories: 212kcal
- 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
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.
- 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.
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