Easy Butternut Squash Soup With Orange & Ginger
This vibrant and comforting soup balances the natural sweetness of roasted butternut squash with the zesty heat of fresh ginger and the bright acidity of orange. Perfect for busy weeknights, this velvety, nutrient-dense bowl is packed with complex flavors from aromatics, carrots, and celeriac. It is a foolproof, restaurant-quality appetizer or light dinner that brings a touch of sunshine to your table, regardless of the season.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Simmering
- Cuisine: Modern Fusion
- Diet: Vegetarian
Ingredients
1 tbsp ghee
1 medium butternut squash, peeled and cubed
1/2 celeriac root, peeled and diced
2 yellow onions, finely chopped
2 cloves garlic, minced
1 thumb-sized piece of fresh ginger, grated
100 ml vegetable stock
Juice and zest of 3 fresh oranges
1 carrot, peeled and diced
1 potato, peeled and diced
1 cup heavy cream
900 ml vegetable broth
1 tsp curry powder
Salt and black pepper to taste
Instructions
Heat the ghee in a large heavy-bottomed pot over medium heat.
Add the onions, celeriac, carrot, and potato, sautéing until softened.
Stir in the garlic, ginger, and curry powder, cooking until fragrant.
Add the butternut squash and cook for 5 minutes.
Pour in the vegetable broth and the 100 ml vegetable stock, bringing to a simmer.
Cover and cook for 20-25 minutes until the vegetables are tender.
Remove from heat and use an immersion blender to puree the soup until smooth.
Stir in the heavy cream, orange juice, and half of the orange zest.
Season with salt and pepper to taste.
Serve warm, garnished with the remaining zest.
Notes
Store in an airtight container in the refrigerator for up to 4 days. You can substitute the potato with sweet potato for extra sweetness. Ensure the vegetable broth used is high quality for the best flavor depth.