Butternut Squash Bisque with Ginger and Orange Zest
Elevate your soup game with this creamy butternut squash bisque flavored with the vibrant zing of fresh ginger and a subtle hint of orange zest. Roasting the butternut squash brings out its natural sweetness, while coconut milk adds a luxuriously silky texture to every spoonful. The fragrant combination of grated ginger, garlic, and a touch of cinnamon creates a warming, aromatic base, perfectly balanced by the bright citrus notes of orange juice and zest. Finished with crunchy pumpkin seeds and fresh cilantro for added texture and brightness, this fall-inspired soup is both comforting and elegant. Ready in under an hour, it’s the ultimate cozy bowl for chilly evenings or holiday gatherings!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons (optional, for garnish) pumpkin seeds
- 2 tablespoons (chopped, for garnish, optional) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them face-down on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the flesh is soft and tender. Let cool slightly, then scoop out the flesh and set it aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring frequently, until fragrant.
Stir in the roasted butternut squash flesh, vegetable broth, ground cinnamon, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can work in batches to blend the mixture in a countertop blender. Be cautious with hot liquids.
Return the soup to the pot (if using a countertop blender) and stir in the coconut milk, orange zest, and orange juice. Heat gently over low heat for 2-3 minutes, ensuring everything is well combined. Adjust seasoning with additional salt or pepper if needed.
Ladle the bisque into bowls. Garnish with pumpkin seeds and chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 14.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
