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Healthy Butternut Squash Soup with orange juice has a delightful citrus zing. An easy recipe that's perfect for fall.
I bet you weren't expecting to find a splash of orange juice in this butternut squash soup recipe! But your taste buds will thank you for the very pleasant surprise.
I'm a big fan of unexpected layered flavors in soups. For example, Spicy Butternut Squash is sweet from apple followed by a kick of heat from cayenne pepper.
But, this soup has a different profile. Butternut squash is roasted with more pungent white pepper. So, imagine a silky smooth and slightly sweet spoonful of soup with a hint of orange juice sliding onto your tongue followed a few seconds later with a peppery finish.
The idea to add oj came from McCormick!
Ingredients
Here's what you'll need to make butternut squash soup with orange juice.
- Butternut squash - Use fresh or frozen cubes.
- Orange juice - Strain the pulp unless you're ok with this texture.
- Vegetable broth - Use low-sodium broth.
- Honey or agave nectar is used to sweeten the recipe.
- Ginger - Fresh is best. Ground ginger is more concentrated and may be used instead.
- Nutmeg is a traditional seasoning for butternut squash.
- White pepper is used to season butternut squash while it's roasting. Black pepper can be substituted.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions
To make orange juice spiked butternut squash soup, follow these steps:
- Toss butternut squash cubes with olive oil, salt, and white pepper. Spread butternut squash cubes in a single layer on a baking sheet. Roast for 15-20 minutes or until fork tender.
- Add roasted butternut squash to a large pot along with broth, orange juice, honey, ginger, and nutmeg. Simmer the mixture over medium heat for about 5 minutes.
- Puree soup using an immersion blender or food processor. If using a food processor, carefully transfer in batches after it has cooled for a few minutes.
Storage
Store in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer. Reheat in the microwave or on the stovetop.
Did you make this recipe?
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📋 Recipe
Butternut Squash Soup with Orange Juice
Ingredients
- 6 cups butternut squash cubed, about 1 inch squares
- 1 Tablespoon olive oil
- ½ teaspoon salt plus more to taste
- ¼ teaspoon white pepper
- 2 cups vegetable broth or chicken broth
- ¼ cup orange juice
- ¼ cup honey or agave nectar
- ½ teaspoon fresh ginger grated
- ⅛ teaspoon nutmeg
Instructions
- Preheat oven to 375 °F.
- Toss butternut squash with olive oil, salt, and white pepper. Spread butternut squash cubes in a single layer on a baking sheet. Roast for 15-20 minutes or until fork tender.
- Add roasted butternut squash to a large pot along with broth, orange juice, honey, ginger, and nutmeg. Simmer mixture over medium heat for about 5 minutes.
- Puree soup using an immersion blender or food processor. If using a food processor, carefully transfer in batches after it has cooled for a few minutes.
- Season with salt and better to taste.
Lee
Love the swirl on top. It's just gorgeous!
Tara
This looks amazing, I love homemade soup!
Whitney
This soup looks so good! I've tried butternut squash soup recently but it didn't taste so great. I love how you make it because it has a lot more ingredients and it looks really easy to make. I can't wait to try this one! Thank you!