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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the roasted butternut squash flesh and pour in the vegetable broth. Bring the mixture to a gentle simmer.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Ladle the soup into bowls and garnish with a sprinkle of pumpkin seeds, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2439.6 grams (2439.6g)

Amount per serving	% Daily Value*
Calories	1521

Total Fat 67.50g	87%
Saturated Fat 29.00g	145%
Polyunsaturated Fat 10.10g
Cholesterol 120mg	40%
Sodium 4695mg	204%
Total Carbohydrate 205.70g	75%
Dietary Fiber 53.40g	191%
Total Sugars 48.30g
Protein 40.30g	81%

Vitamin D 0IU	0%
Calcium 674mg	52%
Iron 15mg	83%
Potassium 5559mg	118%

*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.

Source of Calories

Fat: 38.2%

Protein: 10.1%

Carbs: 51.7%