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Orange Ginger Butternut Squash Soup

  • Author: Caroline Fausel


  • 2 T olive oil
  • 1 large butternut squash (about 3 pounds)
  • 1 T ginger, about 1 inch ginger, peeled and minced
  • 1 T garlic, minced, about 3 cloves
  • 1 c orange juice
  • 1/2 c chicken or veggie broth, or more depending on your desired consistency
  • t ground cumin
  • Salt to taste
  • 1/2 c pepitas (pumpkin seeds) or pine nuts, optional


  • Preheat oven to 400 degrees.
  • Cut butternut squash in half. Drizzle olive oil and salt on the baking sheet and place squash cut side down.
  • Roast in the preheated oven until squash is tender and lightly browned, 30-45 min.
  • Allow the squash to cool, then spoon out the seeds and discard. Spoon the remaining butternut squash into a blender.
  • Add orange juice, ginger, garlic, and cumin to the blender, and blend until smooth. You may add more chicken broth depending on your desired consistency.
  • To roast the pepitas, put them in a dry skillet on high heat for 3-4 minutes, until they puff, start to turn slightly brown, and they may even pop.
  • Pour soup into individual bowls and top with roasted pepitas or pine nuts. Enjoy!