Butternut Squash Soup with Carrot and Orange

Butternut Squash, Carrot and Orange Soup

This Butternut Squash, Carrot and Orange Soup is a bowl of sunshine to enjoy mid winter and perfect to enjoy as a cleansing meal for the New Year.
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 butternut squash, about 2.5-3 lbs
  • 1 lb carrots, about 8-10
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tablespoons freshly squeezed orange juice, about 1/2 orange
  • zest from 1/2 orange
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Remove top stem and bottom of the butternut squash then peel. Slice the squash in half vertically then, remove seeds and stringy insides. Slice squash into 1 inch squares.
  • Wash and peel the carrots then slice into 1 inch discs.
  • Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3-4 minutes or until translucent. Add in the squash and carrots. Cook, stirring occasionally for 5-8 minutes or until veggies start to stick to the bottom. Add in broth and bring to a boil. Use a wooden spoon to stir and scrape up any bits that are stuck to the bottom of the pan. Turn the heat down to a simmer and partially cover. Cook for 34-40 minutes or until squash and carrots are soft.
  • Use an immersion blender to puree the soup until its smooth. Or let the soup cool then puree in a blender. Stir in the coconut milk, orange juice, zest, and seasonings. Adjust seasoning to your preference. Serve hot.
  • I served this with extra coconut milk, black rice, toasted squash seeds and chopped parsley. Feel free to top the soup with whatever you have on hand - rice, quinoa, nuts, seeds, herbs etc!
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