Bread Experience Home | Baking Store | Bread Recipes | Bread Cookbooks | About Us | Contact Us | What's New | Privacy

RSSFacebook Twitter Pinterest Google+


Roasted Butternut Squash and Orange Soup

Print Friendly and PDF
butternut-squash-orange-soup_1508

It turned chilly again today so this was the perfect night to make some soup. I had been wanting to make Butternut Squash Soup for several weeks, but just hadn’t gotten around to it.  Originally, I had planned to make Butternut Squash and Apple Soup, but I used all of the apples that I picked on my apple picking excursion before I had the chance to make some soup.

Then I ran across this Butternut Squash and Orange Soup on Guvi’s blog. It sounded so refreshing and comforting with the addition of oranges and white wine that I decided to make this soup instead. I’ve never used butternut squash or oranges in soup before so this was a unique and tasty experience.

 

Butternut Squash and Orange Soup

The original recipe for this delicious soup can be found here:

Ingredients:

  • Olive oil
  • 2 medium onions, cut into cubes
  • 2 carrots, peeled and cut in 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1 large butternut squash, roasted, peeled and cut into cubes
  • 2 medium russet potatoes, peeled and cut into 1- inch cubes
  • 2 cups white wine
  • 2 quarts chicken broth
  • Several sprigs of fresh thyme
  • 2 bay leaves
  • 1 orange, cut in half

 

Directions:

Roast the butternut squash in a preheated oven at 400F for about an hour. Let it cool completely, then cut in cubes.

butter-squash-orange-soup_1318

 

Coat a large pot with olive oil and heat it over medium-high heat. Add the onions, carrots, celery and garlic and cook the vegetables until they start to soften, about 8 minutes. 

butternut-squash-orange-soup_1487

 

Add the squash and potatoes and season with salt and pepper, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes.

butternut-squash-orange-soup_1491

 

Add the wine and reduce by half.

butternut-squash-orange-soup_1493

 

Add the chicken broth, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. .

butternut-squash-orange-soup_1494

 

Bring the mixture to a boil and reduce to a simmer; cook until the squash, potatoes and carrots are soft, about 35 to 40 minutes. If the liquid level starts to get too low, water can be used to replace it

butternut-squash-orange-soup_1497

 

Remove and discard the orange halves, thyme sprigs and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it. 

butternut-squash-orange-soup_1518

 

Ladle the soup into bowls and enjoy.  I added some freshly ground black pepper for garnish.  It didn’t need anything else.

butternut-squash-orange-soup_1509

 

Thanks for joining me in the bread-baking blog.  I hope you enjoy this soup.

Here are some additional resources you might enjoy:

4 comments:

  1. This looks amazing! I love pumpkins and I love soup. I think I bring a visit to the market tomorrow and make this for dinner!

    ReplyDelete
  2. Thanks Celine! I'm still enjoying it. Let me know how you like it if you decide to make it.

    ReplyDelete
  3. Great post, as usual. What a nice and comforting way to warm up when it turns chilly.

    ReplyDelete

You might also enjoy...

Related Posts with Thumbnails