Orange Soup

butternut squash soup

This recipe is pretty nostalgic for me, it’s actually one of my moms! It brings me back to a cold fall day when my sister and I were little, we would come in after a day of playing outside to the house being filled with such a warm inviting smell from this soup. She gave it the short but sweet name: “orange soup”. It’s filled with so many- you guessed it, orange vegetables and wonderful herbs and spices.

You will definitely be going for a second helping with this one!!

This one’s for you mama,

I hope you all enjoy this recipe as much as I do!

Print

Orange Soup

by:

0.0 rating
  • V
  • GF
A butternut squash, sweet potato and carrot soup packed with warming spices and herbs, makes it the perfect dish for a cold fall day.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:120 mins
  • Serves:5
  • Freezable:Yes

Nutrition per portion

  • Calories 230
  • Fat 5.9g
  • Protein 6.3g
  • Carbs 40g
  • Sugars 10.3g
  • Salt 245mg
  • Fibre 7.4g
Ingredients
  • 1 large butternut squash, halved
  • 2 medium sweet potatoes, peeled and quartered
  • 3 large carrots, peeled and halved
  • 1 bulb garlic
  • 1 medium yellow onion, halved and outer layer peeled
  • 1 carton chicken or vegetable broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • Salt and Pepper, to taste
Method
  1.  Preheat your oven to 400° F
  2. Meanwhile, begin roughly chopping your veggies: halve the butternut squash, peel and quarter the sweet potatoes, peel and half the yellow onion, peel and chop the carrots and cut the root off of the bulb of garlic.
  3. Place all the veggies on the sheet tray and place in oven, roast for roughly 1 hour and 30 minutes or until the vegetables are tender. (a fork can easily pierce them)
  4. Once the veggies are nice and tender, remove from oven and take off any remaining skin from the butternut squash and garlic cloves (be careful they will be hot!)
  5. In a large pot, on medium heat- add the olive oil and butter and let melt.
  6. Once melted, add in the spices and stir for 30 seconds.
  7.  Once the spices have become aromatic, add the veggies and broth to the pot and bring to a boil. Now reduce the heat to medium low and let simmer for 10 minutes.
  8. After 10 minutes, remove from heat and begin pureeing with an immersion blender until smooth (if you don’t have an immersion blender, you can use a high powered blender- just make sure to start on a low setting and remove the feeder cap (centre piece of the blender lid) to ensure the steam doesn’t build up pressure.
  9. Once fully pureed, let simmer for 20 minutes to incorporate all the flavours together and VOLIA, orange soup! Serve with a slice of freshly toasted baguette or biscuit to dip! *For additional creamy goodness add a dollop of plain greek yogurt.

Leave a Reply

Your email address will not be published. Required fields are marked *