Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pureed Butternut Squash Soup 3.6 (834) 33 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 25, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 45 mins Servings: 4 The secret ingredient in this easy, healthy butternut squash soup recipe is fresh orange juice, which gives the soup a bright note. Peeled, cubed squash is cooked on the stovetop with onions, ginger, and garlic until tender, and then puréed. Skip the sour cream if you want to keep the soup vegan and dairy-free, but don't miss the roasted squash or pumpkin seeds for garnish—they make a sublime finishing touch to this cozy vegetarian soup. Ingredients 2 tablespoons butter 1 small onion, chopped 1 piece (2 inches) fresh ginger, peeled and chopped 2 garlic cloves, chopped 2 ¾ pounds small butternut squash, prepared and cut into ¾-inch cubes ¼ cup fresh orange juice Coarse salt and ground pepper Sour cream, (optional) Spicy Pumpkin Seeds Directions Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes. Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired. Cook's Notes Butternut squashes have a hard rind and a golden-orange flesh. Similar to other types of winter squash, such as acorn, they are at their best from early fall through winter. Rate it Print