Butternut Squash Soup with Ginger and Orange

Ingredients

• 1 medium butternut squash (about 900–1,360 g; 2–3 lb)butternut squash, peeled, seeded and cut into 2.5 cm cubes
• 2 teaspoonsextra-virgin olive oil
• 2 tablespoonsavocado oil or grapeseed oil, or another high-temperature oil
• 1 smallonion, chopped
• 2 clovesgarlic, chopped
• 1.3 cm piecefresh ginger, peeled and finely grated
• 120 ml (½ cup)freshly squeezed orange juice
• 600 ml (2½ cups)organic vegetable broth, or chicken broth (not for a vegan version)
• To tastesea salt or kosher salt and ground pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. 2

   Prepare the squash

   Peel the squash and cut it in half. Scoop out the seeds, then chop the flesh into 2.5 cm cubes.

3. 3

   Roast the squash

   Toss the squash in a large bowl with 2–3 teaspoons of extra-virgin olive oil. Arrange it in a single layer on the baking sheet and roast for 20 minutes, or until tender.

4. 4

   Cook the aromatics

   Meanwhile, heat the oil in a large pot and cook the onion until translucent but not browned. Add the chopped garlic and cook for 2 minutes.

5. 5

   Simmer the soup

   When the squash is tender, add it to the pot with the ginger, orange juice and broth. Simmer for about 5 minutes.

6. 6

   Season to taste

   Add sea salt and ground pepper, then taste and adjust the seasoning if needed.

7. 7

   Blend until smooth

   Transfer the soup to a high-speed blender and purée until very smooth. Depending on your blender's capacity, you may need to work in two or more batches.

8. 8

   Add a topping

   Serve with crispy shallots and toasted sage leaves, or use toasted pumpkin seeds or another topping suggested in the post.

What is butternut squash soup?

Butternut squash soup is a smooth, warming soup made by cooking the sweet orange-fleshed squash and blending it with stock. It is a familiar American-style take on a broader tradition of vegetable purées, with the squash doing most of the work for body and sweetness.

Here, roasting deepens the squash’s flavour, while ginger and orange bring a fresh, fragrant contrast. Blending the cooked ingredients gives the soup its creamy texture without adding dairy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 1g protein, 6g carbs, 9g fat.

The squash contributes most of the carbohydrates, while the cooking oils provide most of the fat; the broth and vegetables contribute little protein. To make the bowl more balanced, serve it with a protein-rich side such as beans or lentils.

Why roast the squash first?

Roasting: Spread the cubes in one layer so they roast rather than steam, and check that they are tender before adding them to the pot. The recipe gives 20 minutes as a guide; the size of the cubes and your oven can affect how quickly they soften.

Oil: The extra-virgin olive oil coats the squash before roasting, while the avocado or grapeseed oil is used to cook the onion. Keep the onion pale rather than browned so its flavour stays gentle.

How ginger and orange shape the flavour

Ginger: A small amount of freshly grated ginger brings a lively warmth without overwhelming the squash. Grate it finely so it blends evenly into the soup.

Orange: Freshly squeezed juice gives the soup a bright, lightly sweet note. Add it with the broth, as directed, so the flavours simmer together before blending.

Getting a smooth texture

Blending: Purée the soup until no pieces of squash remain. Work in batches if needed, and follow your blender’s instructions for handling hot liquids.

Consistency: The soup should be velvety but still easy to pour. If it seems uneven, blend it for longer; take care not to overfill the blender jug.

Timing and doneness cues

Roasting: Start checking the squash around the 20-minute mark. A cube is ready when it yields easily to a fork, rather than holding a firm centre.

Simmering: Once the squash, ginger, orange juice and broth are in the pot, about 5 minutes is enough for the flavours to come together. Season after simmering, then taste again before serving.

What to serve with the soup

Toppings: Crispy shallots and toasted sage leaves add savoury crunch, while toasted pumpkin seeds offer a nutty contrast. Add the topping just before serving so it keeps its texture.

On the side: Serve the soup with crusty bread or a simple green salad for a more substantial meal. Choose vegetable broth if keeping the soup vegan.

Recipe notes & tips

• Cut the squash into similarly sized cubes so they soften at a similar rate.
• Keep the squash in a single layer on the baking sheet for more even roasting.
• Grate the ginger finely to help it distribute through the blended soup.
• Let excess steam escape safely when blending hot soup, and work in batches if necessary.
• Taste after blending and adjust the salt and pepper before serving.
• Add crunchy toppings at the table so they do not soften in the soup.

Variations

• Vegan broth: Use vegetable broth to keep the soup vegan.
• Chicken broth: Swap in chicken broth for a non-vegan version.
• Seed topping: Sprinkle toasted pumpkin seeds over each bowl for crunch.
• Sage topping: Add toasted sage leaves just before serving for a savoury finish.
• Shallot topping: Use crispy shallots for a crunchy, savoury contrast.

Common mistakes to avoid

• Crowded baking sheet: The squash may steam instead of roast; spread it in a single layer.
• Large uneven cubes: They can cook at different speeds; cut them to a similar 2.5 cm size.
• Over-browned onion: It can overpower the gentle flavours; cook it only until translucent.
• Under-blended soup: Remaining chunks make the texture uneven; blend until smooth.
• Overfilled blender: Hot soup can spill during blending; process it in smaller batches.
• Late seasoning: The soup may taste flat; check and adjust the salt and pepper before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; add a splash of broth if the soup has thickened.

Frequently asked questions