Pureed Butternut Squash Soup

Pureed Butternut Squash Soup
Prep Time:
25 mins
Total Time:
45 mins

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.


  • 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


  1. 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.

  2. 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.

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