Autumn Squash Soup With Orange Zest and Nutmeg

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READY IN: 25mins
Recipe by dicentra

From Real Simple.

Ingredients Nutrition

  • 1 tablespoon unsalted butter
  • 2 leeks, white and tender green parts only, thinly sliced
  • 14 orange, zest of
  • 2 small butternut squash or 2 small acorn squash, peeled, seeded, and cut into 1/2-inch dice
  • 14 teaspoon ground nutmeg
  • 4 cups chicken stock (or broth) or 4 cups vegetable stock (or broth)


  1. Melt butter over low heat. Stir in leeks and cook until softened.
  2. Add zest, squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
  3. Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper.

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