Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 small yellow onion, (chopped)
  • 2 teaspoons chopped ginger
  • 1 teaspoon chopped garlic
  • 1 medium butternut squash (about 2 ½ lbs), peeled and diced (5-6 cups)
  • 1 tablespoon maple syrup
  • 3 cups reduced sodium vegetable or chicken broth
  • 1 cup orange juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Optional garnishes: Crème fraiche or Greek yogurt, chopped cilantro or parsley, pumpkin seeds, orange zest

Instruction

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook 5-6 minutes or until softened. Add the ginger and garlic and cook another minute until fragrant.
  • Add the squash, maple syrup, broth, orange juice, salt and pepper and stir to combine. Bring to a boil then reduce to a simmer on low heat. Cover and simmer the soup until squash is fork tender, about 25 minutes.
  • Puree the soup with an immersion blender until smooth. Alternatively, puree the soup in batches in a traditional blender. Adjust seasoning to taste.
  • Pour the soup into bowls and garnish with desired toppings such as yogurt or crème fraiche, cilantro or parsley, pumpkin seeds and/or orange zest.