Butternut Squash, Orange And Ginger Soup
A warm, flavorful butternut squash soup infused with orange and ginger, perfect for cozy meals and suitable for vegetarians if using vegetable broth.
Ingredients
Instructions
- Peel and remove seeds from the butternut squash.
- Chop the squash and boil in chicken broth until tender.
- Blend the cooked squash until smooth.
- Return the blended soup to the stove, add orange rind, juice, minced ginger, milk, salt, pepper, and allspice.
- Simmer for about 15 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of coconut milk instead of regular milk. If you're short on time, pre-cut butternut squash is often available at grocery stores. Fresh ginger can be substituted with ground ginger in a pinch, but use less as it’s more potent. This soup can also be enhanced with a pinch of nutmeg for warmth.
Serving Suggestions
Serve this soup with a slice of crusty bread or a simple green salad for a complete meal. It pairs beautifully with French Canadian Split Pea Soup for a comforting winter dinner. Garnish with a swirl of cream or a sprinkle of fresh herbs for added flavor and presentation.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, stirring occasionally until heated through. If the soup thickens too much, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash, Orange And Ginger Soup contains roughly 33 calories, with 3g protein, 5g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 715mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting the chicken stock with vegetable broth and replacing the milk with a plant-based alternative like almond or coconut milk. This will keep the flavors vibrant while adhering to a vegan diet.
How can I add more protein to this soup?
To boost the protein content, consider adding cooked lentils or chickpeas to the soup. Alternatively, you could serve it alongside Chicken And Shrimp Jambalaya for a heartier meal that combines flavors beautifully.
Is it possible to freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be stored for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove, adding a bit of broth or water if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).