Butternut Squash Soup with Ginger and Orange

Overhead image of a bowl of Butternut Squash Soup in a white bowl on a blue cloth

Butternut Squash Soup with Ginger and Orange

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 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings

Calories 103kcal

Author Flavour & Savour

Ingredients

1 2 - 3 lb medium butternut squash, peeled, seeded and cut into 1 inch cubes
2 tsp olive oil, extra virgin
2 tbsp grape seed oi,l or other high temperature oil
1 small onion, chopped
2 cloves garlic, chopped
½ inch knob fresh ginger, peeled and finely grated
¼ cup orange juice, freshly squeezed (about ½ an orange)
2 ½ cups organic 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.

Nutrition