Squash And Orange Soup
A vibrant, comforting squash and orange soup with fresh herbs and a hint of sweetness, perfect for a light lunch or starter to delight your taste buds.
Ingredients
Instructions
- Peel and finely dice the squash.
- Finely chop a medium-sized onion or a handful of shallots.
- Put the diced squash and chopped onion or shallots in a large pan and add just enough water to cover.
- Add a little very finely chopped parsley.
- Bring the pan to the boil and then simmer for 15 to 20 minutes, or until the squash and onion are very soft.
- Turn off the heat and allow to cool slightly.
- Blend the contents of the pan until an even consistency is achieved.
- Return the blended mixture to the pan and add the fresh orange juice and ground black pepper.
- Reheat gently, but do not boil.
- Serve marbled with plain yogurt.
Tips & Substitutions
For a creamier texture, consider adding a splash of coconut milk or cream after blending the soup. If you don't have fresh orange juice, you can substitute it with store-bought or use a mix of orange and lemon juice for added brightness. Fresh herbs like thyme or rosemary can also enhance the flavor. This soup pairs well with crusty bread or a side salad for a complete meal.
Serving Suggestions
Serve the soup hot, garnished with a swirl of plain yogurt and a sprinkle of fresh parsley for extra flavor. It pairs beautifully with crusty bread or a light salad, making it a great starter or light lunch. For a heartier meal, consider adding a side of Mediterranean recipes like Spinach, Rice & Feta Pie.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If the soup thickens upon cooling, add a splash of water or broth to reach your desired consistency before warming.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Orange Soup contains roughly 216 calories, with 6g protein, 39g carbohydrates, and 4g fat. It is a good source of protein (12% of the Daily Value), potassium (12% of the Daily Value), and dietary fiber (10% 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 use other types of squash for this recipe?
Yes, you can substitute with butternut squash, pumpkin, or even sweet potatoes. Just make sure to adjust the cooking time as needed, depending on the type of squash used. Each will bring a slightly different flavor and texture to the soup.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove when ready to serve.
How can I make this soup spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or red pepper flakes when blending the soup. You can also serve it with a drizzle of hot sauce or a sprinkle of finely chopped jalapeños for an extra kick.
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).