Orange Butternut Squash Soup
Velvety, vibrant, and infused with citrusy brightness, Orange Butternut Squash Soup is a comforting bowl of pure seasonal bliss. Roasted butternut squash forms the creamy base, its natural sweetness perfectly complemented by the zesty aroma of fresh orange juice and zest. A touch of ground cinnamon and nutmeg adds warm, aromatic depth, while a splash of heavy cream delivers luxurious richness. This easy-to-make soup comes together in under an hour, making it ideal for cozy weeknight dinners or holiday starters. Top it off with crunchy pumpkin seeds for a delightful contrast and serve it piping hot. Perfect for those seeking a healthy, flavorful dish, this recipe is a celebration of fall's finest flavors.
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Recipe Information
Ingredients
- 1 medium (about 2.5 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 teaspoon orange zest
- 0.33 cup orange juice
- 0.5 cup heavy cream
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 0.25 cup (optional, for garnish) pumpkin seeds
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil on the cut sides and place the squash cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 30-35 minutes, or until the flesh is soft and easily pierced with a fork. Remove it from the oven and allow it to cool slightly. Once cool, 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 sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for an additional 1 minute.
Stir in the roasted butternut squash flesh and pour in the vegetable broth. Bring the mixture to a gentle simmer.
Add the orange zest, orange juice, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine and let the soup simmer for 10 minutes.
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed. Heat the soup gently over low heat for 2-3 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with a sprinkle of pumpkin seeds, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.3 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1392 mg | 30% | |
*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.
