Fresh ginger and orange juice makes this easy Roasted Butternut Squash Soup with Ginger and Orange simply the best. Dairy-free but creamy, vegan and paleo.
Course Soup
Cuisine American
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Servings 4
Calories 103kcal
Author Flavour & Savour
Ingredients
12 - 3 lbmedium butternut squash,peeled, seeded and cut into 1 inch cubes
2tspolive oil,extra virgin
2tbspgrape seed oi,l or other high temperature oil
1smallonion,chopped
2clovesgarlic,chopped
½inch knobfresh ginger,peeled and finely grated
¼cuporange juice,freshly squeezed (about ½ an orange)
2 ½cupsorganic vegetable broth,for vegan diet, or chicken broth
sea salt and ground pepper
Instructions
Pre-heat oven to 400°F. and line a baking sheet with parchment paper.
Peel and cut the squash in half. Remove the seeds. Chop into 1-inch cubes.
Put in a large bowl and toss with 2 teaspoons extra virgin olive oil. Spread out on the baking sheet in a single layer and roast for 20 minutes or until tender.
Meanwhile, saute onion in oil in a large pot until transparent but not browned. Add the chopped garlic to the pot and cook for 2 minutes.
Once the squash is tender, add to the pot along with the ginger, orange juice and broth. Simmer for about 5 minutes.
Season with salt and pepper. Taste and adjust if necessary.
Transfer to a high-speed blender and puree until as smooth as velvet. You may have to do this in 2 batches, depending on the size of your blender container.
Serve, topped with crispy shallots and toasted sage leaves, or with toasted pumpkin seeds or other topping suggested in the post above.