Now is the perfect time of year to make soup – we can almost see breath clouds while walking to school in the morning (it takes a lot of huffing), pumpkins are stacked on front stoops and the maples are showing off their fall colors.
Plus, Thanksgiving is right around the corner – I just placed my order for a pasture-raised turkey. Now I need to get busy planning our menu. Since we don’t have a huge family gathering and the duty to provide everybody’s habitual favorite side dishes, I try different recipes from year to year, just to keep things interesting. I’m craving chiles this year, for some reason, and might roast this Southwestern-inspired turkey.
This soup will be great on our holiday table. Made with my all-time favorite fall ingredient, butternut squash, it’s so smooth and rich-tasting you might think it’s loaded with butter and cream, but no worries! It’s completely dairy-free. The secret to its plush, velvety texture is in the ratio of vegetables to broth, and the addition of a little bit of potato for body.
Butternut Squash Soup with Ginger & Orange
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1/3 cup chopped celery
- 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
- 3 pounds butternut squash, peeled and cut into 1-inch chunks
- 1 small non-starchy potato (such as Yukon Gold or Red Bliss), peeled and chopped
- 2 tablespoons honey or maple syrup
- 4 - 5 cups vegetable stock
- 1/2 cup fresh squeezed orange juice
- 1 teaspoon grated orange zest
- Salt and freshly ground black pepper
- Fresh herbs and toasted nuts, to garnish (optional)
Heat oil in a large pot or Dutch oven over medium heat. Add the onion, celery and ginger; cook 5 minutes or until softened, stirring occasionally.
Stir in the squash, potato, honey, stock and orange juice and zes; season generously with salt and pepper. Bring to a simmer, then adjust heat to medium-low. Cover the pot and cook until the squash is soft when pierced with a fork.
Puree the soup in batches in a blender or with an immersion hand blender until very smooth.
Garnish with fresh slivered herb leaves (such as chives, basil or parsley) and chopped toasted nuts, if you like.
Serves 6 -8.
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Anna
October 22, 20074:51 pm
I make a very similar recipe using carrots and potatos instead of the butternut squash. I keep meaning to try it with squash, so I guess when I do, I’ll use your recipe. The orange juice sounds like a good addition.
Laura
October 22, 20076:53 pm
Yay, I have a butternut squash that’s been wasting away in my fridge for a couple of days now.
This recipe will be perfect.
Cedar
October 22, 20079:17 pm
That looks so delicious! I have a great big butternut squash on my kitchen table, I think this post just made me decide to make a soup out of it!!
Patricia Scarpin
October 23, 20073:28 am
The soup looks really silky and also delicious – the color is so vibrant!
Karen
October 23, 20076:40 am
Anna, I like how the OJ adds a little sweet, tangy background.
Laura – Soup to the rescue!
Cedar – I have a few more sitting around the kitchen, too. It’s good that they can keep a while…
Karen
October 23, 20076:41 am
Thanks, Patricia. I have a friend who painted her dining room walls this color. So warm and appetizing!
Tony
October 23, 200711:08 am
Sometimes, when I am unable to fall asleep, I find my mind turning to this unfortunate eternal verity:
Humankind cultivates squashes and brings them into our homes, only to let them waste away.
TL
Carrie
October 23, 200712:47 pm
Ooo…I’ve been looking for a good dairy-free butternut squash soup for a while now. I love the addition of orange juice.
I can’t wait to try it!
Dani Spies
October 24, 200712:44 pm
Karen – you’re gonna think I’m crazy, cause I feel like I say the same thing every time I post on your site–But I swear I have had butternut squash soup on the brain!! And I love that this is dairy free AND I love ginger!!!
Guess I’ll be trying this one…
Thanks!
Sarah
October 24, 20072:54 pm
Yum–love squash soup. Just made some the other day with Kabocha pumpkin. I like the idea of the ginger and OJ–will definitely try that this winter. BTW, made your rosemary parm. popcorn the other night. It was delicious!
valentinA
October 25, 20079:27 am
Hmmm, I think I should try that someday!
Susan
October 25, 20075:28 pm
I make a lot of butternut squash soup and am always looking for ways to vary it. I love the addition of the orange in yours. And that’s quite a brilliant pic you’ve got there!
Karen
October 25, 20076:45 pm
Tony, you are the Philosopher in the Kitchen, for sure. When are you coming over?
Carrie, yes, I think you’ll like it!
Dani, we must be so, so simpatico.
We could throw a great dinner party together!
Sarah, thanks! Kabocha is my number one favorite squash. I have a hard time finding it here, sadly.
Valentina, I hope you’ll be in the mood for it on a chilly day…do you get those?
Susan, thank you…the photo-taking is a matter of good timing in my house; good afternoon light, kids at school…
The orange and ginger are really nice together – let me know what you think.
sher
October 26, 200711:02 am
That looks fabulous! I start craving butternut squash at this time of the year, and that’s a great recipe. I love that it’s dairy free.
Emilie
October 26, 200711:07 am
It sounds like everyone is a fan of the butternut, and I am as well. It looks delicious; I think I might bring it to the table for Thanksgiving dinner. What nuts do you use to garnish it? I was thinking walnuts, but maybe pine nuts would be good.
Bruno
October 27, 20078:38 am
Karen,
This soup would definitely take the chill off an autumn day… looks great!!
Karen
October 28, 20076:38 am
Hi Sher! My husband doesn’t tolerate dairy lately, so I’m learning to leave it out. Surprisingly, I don’t really miss it.
Emilie, this would be so good for Thanksgiving. I used toasted sliced almonds, but pine nuts or walnuts would be delicious too.
Hey Bruno…yes now that fall seems to have arrived here, it’s soup time!
Vanessa
November 1, 20072:15 pm
I make almost exactly the same soup but I add more ginger (lots more) and chipotle and I don’t add potatoes or carrots…just squash. I think I’ll make some tomorrow.
Karen
November 15, 20079:41 am
Oooh, Vanessa, I love the idea of the chipotle and more ginger. Yum.
Brad
December 4, 200710:14 pm
Just made it and it was delicious, thanks!
Nancy Wynne Putnam
September 25, 20114:53 pm
I am on an iodine-free diet for the next month and this recipe works! I am so excited because not only do i have all the ingredients here, but they are all allowed! I love butternut squash soup, but always put dairy in, so this is a wonderful alternative (though I will miss the cheese i add on top!) THANK YOU!
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