OrangeButternut Squash Soup Recipe

Name: OrangeButternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, about 2 pounds; 2 tablespoons olive oil or fragrant nut oil (such as walnut); 1 large red onion, quartered and thinly sliced; 3 cups water; 1 cup freshly squeezed or good-quality orange juice; 2 cups frozen green peas, thawed; 3 to 4 scallions, white and green parts, thinly sliced; 1 teaspoon good-quality curry powder; 1 teaspoon grated fresh ginger; 1/4 teaspoon cinnamon; Pinch of ground nutmeg; 2 medium turnips, peeled and cut into 1/2-inch dice; Salt and freshly ground pepper to taste

Servings: persons

1 large butternut squash, about 2 pounds
2 tablespoons olive oil or fragrant nut oil (such as walnut)
1 large red onion, quartered and thinly sliced
3 cups water
1 cup freshly squeezed or good-quality orange juice
2 cups frozen green peas, thawed
3 to 4 scallions, white and green parts, thinly sliced
1 teaspoon good-quality curry powder
1 teaspoon grated fresh ginger
1/4 teaspoon cinnamon
Pinch of ground nutmeg
2 medium turnips, peeled and cut into 1/2-inch dice
Salt and freshly ground pepper to taste

1
Preheat the oven to 375 degrees.
2
Halve the squash lengthwise and place cut side up in a foil-lined shallow baking dish.
3
Cover with more foil.
4
Bake for 45 to 50 minutes, or until soft.
5
This step can be done as much as a day ahead of time.
6
When the squash is cool enough to handle, scoop out and discard the seeds and fibers.
7
Scoop the flesh away from the skin and transfer to a food processor.
8
Heat 1 tablespoon of the oil in a soup pot.
9
Add the onion and saute over medium-low heat until golden, stirring frequently.
10
Remove half of the onion and set aside.
11
Transfer the remaining half to the food processor, and process with the squash until the mixture is smoothly pureed.
12
Transfer the puree to the soup pot.
13
Add the water and the orange juice and stir together.
14
Bring to a gentle simmer, then add the remaining ingredients except the last two and the reserved onion.
15
Cover and simmer gently for 10 minutes.
16
Meanwhile, heat the remaining oil in a medium-sized skillet.
17
Add the turnips and saute over medium-high heat until touched with golden spots, stirring frequently.
18
Stir the turnips and reserved onion into the soup.
19
Season with salt and pepper.
20
If needed, adjust the consistency with more water or orange juice, then adjust the seasonings.
21
The soup should have a thick but flowing consistency.
22
Simmer very gently for 5 minutes longer.
23
Serve at once, or if time allows, let the soup stand off the heat for an hour or two.
24
Heat through before serving.
25
Per serving:
26
Calories: 213
27
Total fat: 5g
28
Protein: 6g
29
Fiber: 11g
30
Carbohydrate: 40g
31
Cholesterol: 0mg
32
Sodium: 95mg

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large butternut squash, about 2 pounds, 2 tablespoons olive oil or fragrant nut oil (such as walnut), 1 large red onion, quartered and thinly sliced, 3 cups water, and more.

Yes, OrangeButternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

OrangeButternut Squash Soup

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