Description
This velvety, orange-hued butternut squash soup is the ultimate comfort food for chilly autumn evenings and festive Halloween gatherings. Sweet squash, tangy orange, and a swirl of cream create a cozy, nourishing bowl that’s easy to make and perfect for sharing.
Ingredients
Scale
- 1 large butternut squash (about 2 pounds), peeled and cubed
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium preferred)
- Zest from 1 large orange
- 1/3 cup fresh orange juice (from 1 orange)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Pumpkin seeds or roasted pepitas (for garnish, optional)
- Fresh herbs (parsley or chives, for topping, optional)
Instructions
- Peel and cube the butternut squash. Peel and chop carrots, dice onion, and mince garlic. This takes about 10-15 minutes.
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in garlic and cook for another minute.
- Add cubed squash and carrots. Sprinkle with ginger, nutmeg, salt, and pepper. Stir to coat and cook for 2-3 minutes.
- Pour in vegetable broth, scraping up any browned bits. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until squash and carrots are tender.
- Remove from heat. Blend soup with an immersion blender until smooth and creamy, or let cool slightly and blend in batches in a countertop blender.
- Stir in orange zest, orange juice, and heavy cream. Taste and adjust salt and pepper as needed.
- Return to low heat and gently warm for 2-3 minutes. Do not boil after adding cream.
- Ladle into bowls and garnish with pumpkin seeds, fresh herbs, and a swirl of cream if desired.
Notes
For extra flavor, roast squash and carrots at 400°F for 25 minutes before adding to soup. Use coconut cream for dairy-free or vegan version. Adjust thickness with more broth if needed. Soup freezes well for up to 2 months. Always use fresh orange juice for best flavor. Garnish with pumpkin seeds and herbs for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 180
- Sugar: 8
- Sodium: 600
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, creamy soup, Halloween recipe, autumn comfort food, vegetarian soup, easy soup, fall recipes, orange soup, cozy dinner