Orange Butternut Squash Soup

Total Time
Prep 5 mins
Cook 20 mins

Makes a nice, warm meal for a cold evening. Great color!

Ingredients Nutrition


  1. Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
  2. When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
  3. Season with salt and pepper.
  4. Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
  5. Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
  6. Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
  7. Bring to a boil and then lower the heat and let it simmer for 10 minutes.
  8. Grate some fresh nutmeg and stir to combine.
  9. Garnish with thyme and zest.


Most Helpful

I added some roasted corn kernels to the soup which added a nice contrast in textures. Next time I make this (and I will) I will add some lump crab. Yum!

Lynn in MA October 24, 2014

outstanding soup. very simple to make. followed recipe for the most part, using all organic ingredients; couldnt find organic canned butternut squash puree so i used fresh, had no nutmeg but did add 1tsp of crushed red pepper flakes. as for the texture im sure mine was different as i used the fresh, but i will make it again so next time i will try to find the puree. very nice taste that was uncomplicated. all flavors blended together nicely. will definitly make this again as it is satisfying but not overly filling. according to teh nutrition info it seems to be pretty healthy; especially if you use low sodium broth which i did. thanks for sharing this great recipe!

jennifer in new jersey November 19, 2006

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