Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of the classic hearty soup.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.

  • In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.

  • Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.

  • In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.

Reviews (1)

115 Ratings
  • 5 star values: 47
  • 4 star values: 35
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
Excellent soup! I did not use a sweet potato, as I didn't have on on hand, and I used some homemade veggie stock instead of chicken broth. The result is nice and creamy, and the orange zest and coriander seeds add a unique twist.