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This recipe has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip it up on the next chilly day.

Source: Everyday Food, October 2004
Total Time Prep Servings

Ingredients

Directions

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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836
  • jkbernier
    31 DEC, 2015
    Love this recipe, Tastes great on the first try! I had looked up a similar recipe on a different site and chose this recipe because of the addition of garlic and onion, I love these. This one will be in my winter soup collection for sure. Thank you!
    Reply
  • lwsourpatch
    2 DEC, 2014
    I've made this twice already, and the second time I omitted the orange juice because I thought the juice over powered the soup. Other than that, this is a good soup to make.
    Reply
  • egryska
    27 OCT, 2014
    Loved this soup so much that we doubled the recipe to have some to freeze, but agreed with the other reviewers! It needed something, so we added 1 tsp curry powder and used half water, half vegetable stock. We also added two carrots, one potato, and two celery stalks, which we think are key ingredients to a great soup. Great and simple recipe though!
    Reply
  • tkpetrie1063394
    25 JAN, 2014
    This recipe was good, but it was missing that je ne sais quoi. I roasted the squash, then added it to the other ingredients (like others have commented). I added 1 tsp cinnamon and 1 tsp curry powder. I also used 3 cups of chicken stock and 1 cup of almond milk. I seasoned it after pureeing with salt and pepper. I like the hint of the garlic, curry and orange. I felt like it needed a tad more heat but overall it was delicious.
    Reply
  • Chef E
    10 NOV, 2013
    I prefer cutting the squash after it's cooked, so I baked it first and let it cool a bit to handle. I also found it needed more liquid to properly puree in my blender, so I added some vegetable broth and some store-bought carrot cashew ginger soup I had on hand (maybe 1 cup) and some extra o.j. It was THE best squash soup I have ever eaten, I couldn't get enough of it. The orange juice and ginger make it very lively and bright to the taste.
    Reply
  • jaxtera
    28 OCT, 2013
    I have been making this exact recipe each fall for 5 years now. It's a staple in our house. So healthy and delicious.
    Reply
  • MS11680380
    15 OCT, 2013
    I made this recipe, tweaked it a little bit, and it turned out awesome. First, I baked the squash in the oven until soft, scooped it out of the skin and into the pan with the sauteed butter, onions, garlic and ginger. I then added a quart of chicken broth, 1 teaspoon of each of the following spices: nutmeg, cinnamon, curry, 1 tablespoon of Cajun Style Black Fish Spice, and 3 tablespoons of light brown sugar. Then, salt and pepper to taste. It was savory with just a touch of sweet heat. Try it!
    Reply
  • Almu P
    30 SEP, 2013
    Next tim I'll be trying it with the sour cream!
    Reply
  • Jennifer Brown
    12 APR, 2013
    I loved this soup. I made it with chicken stock fearing water might make it too bland. I also added some cinnamon and curry (just a dash). I found it creamy and the ginger hit the spot. Made it when I felt a sore throat coming on. Zap! Found the amount of onion and ginger to be perfect.
    Reply
  • Rachel Assuncao
    30 MAR, 2013
    This was delicious! I served it tonight for the starter for our Easter dinner, and everyone loved it. The flavor was really full, rich and just a little bit spicy from the ginger. I did roast the squash (the oven was already on, and it's much less work than peeling a raw squash) and used homemade veggie stock instead of water. Will definitely make again - regularly!
    Reply

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