Before she passed away, my mum gave me this recipe. It takes a little time, but it’s worth it, just like everything containing butternut! Such a lovely creaminess! Serve with garlic bread and garnish with croutons or parsley.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 (14.5 ounce) can chicken broth
- 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch cubes
- 1 orange, juiced
- 1 orange, juiced and zested
- 3 tablespoons sour cream
- salt and pepper to taste
Instructions
- Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
- The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group–it’s always a big hit!
- Substitute vegetable stock for chicken broth to make a vegetarian soup.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 8 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 532 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I used a Trader Joe’s mix of veggies with mirepoix and butternut squash and rosemary plus some additional butternut squash cubes. Love the orange!
I added fresh ginger and ground nutmeg. A little milk to thin it some. Delish!
Followed as written! I needed to add a little extra chicken broth to cover my squash. Very smooth and the orange was a great flavor bonus! Will make again
This is an excellent soup, very creamy in texture and flavorful. It comes as a nice neutral base, strictly tasting of squash, so you would have to spice it up if you are looking for something a little extra. I like it exactly as written… and it creates a beautiful presentation as well. This is very easy to make and, for those who hate the work of cutting and cubing the squash, most grocery stores sell it already done and then the recipe goes much more quickly. This is a favorite on my list and I will make it again and again!
I used boxed butternut squash soup which worked just as well. However I will cut the orange amount in half next time as it overpowered the squash flavor.
I like this recipe because it is not overly sweet and the sour cream gives it a nice tanginess. I roasted the squash first because it’s easier to deal with. I shortened the simmer time since the squash was already cooked.
This soup is wonderful. I roasted my squash in the oven its so much easier. I added a can of coconut milk as one reviewer did. I love coconut milk. This recipe is so easy. I will make this again with a bigger squash.
Creamy and DELICIOUS . Perfect just the way it is. No tweaking needed
Made with cream cheese, cinnamon and nutmeg. Topped with a swirl of cream. It tastes too good to be squash soup.
Really nice soup, made it so easy with packaged butternut squash cubes. I used cream cheese in place of sour cream, and used 1 orange zest + juice as recommended, it had a nice hint of orange but not overpowering.
I was surprised by how good this was given it was so simple. Yes ONE orange. You could also substitute greek yogurt, soy yogurt, goat kefir etc. to add creaminess instead of sour cream. It was very tasty!
I used Coconut Milk as part of the liquid. So very good.
Nice and light. Very flavorful. Wouldn’t change a thing!
I think I prefer the more savory side of butternut squash recipes. I ended up adding thyme, black pepper, ginger and curry to counterbalance the orange. And I only used half an orange!
Outstanding recipe! I roasted my squash first in the oven.I sliced them lengthwise, brushed them with olive oil and salt, and placed them flesh-side down at 350 degrees for 1 1/2 hours. I hate peeling squash, saves a lot of labor if you have the time for them to bake. Just scoop out the baked squash into the pot! Delicious!
Yum – used a bit less butter and Greek yogurt instead of sour cream at the end so it was a little more lo-cal. Delicious. The pot was gone in no time! Costco’s peeled and cubed squash make this so easy! Update: I had a little too much squash last time I made this and not quite enough broth so I added about a half cup of white wine. Also a few shakes of ground ginger and cayenne. I also just use about a cup of OJ instead of juicing and zesting an actual orange.
Oh, this is such a wonderful butternut recipe. Not only is it simple and quick to make the taste is divine! The orange is the right amount of flavor, and the color is amazing. Just add a little chopped parsley and the presentation of this soup is a winner.
Fantastic! I added a little of nutmeg and cinnamon at the end for a touch of flavoring…
NOTE: There should only be the juice of 1 orange, plus the zest of same orange. I’m going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from concentrate–it’s amazing! Much better than tinned chicken broth. Another variation I tried out yesterday was to fry up a bit of panchetta or bacon, and then cook the onion in the rendered fat instead of the butter. Then top each bowl with a little bit of the panchetta/bacon. It adds depth to the flavor and makes it positively delectable! Serve this soup with a dollop of sour cream or a drizzle of creme fraiche and a couple of croutons, or a side of garlic bread. Enjoy! 🙂
Used frozen butternut squash that was already cubed. Also a dash of cream instead of sour cream. I added some sage and ginger but powdered and some salt and pepper. Was great.
Nice summer soup recipe. I added a clove of garlic with the onion and used only one orange for zest and juice. Also added about 1/4 cup of cream and then garnished with the sour cream making a design and a parsley garnish.