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Easy Butternut Squash Soup Recipe with Ginger, Orange & Curry 

This easy butternut squash soup recipe with ginger and orange juice is simply the best! Super creamy, seasoned with curry powder and slightly fruity! Vegan option included.
Course Appetizer
Cuisine American
Keyword butternut soup with ginger, butternut squash soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 200 kcal

Ingredients

  • 1 tbsp clarified butter / ghee
  • 1 butternut squash kabocha or Hokkaido
  • 1/2 celeriac root peeled and chopped
  • 2 onions
  • 2 cloves of garlic
  • 1 thumb thick piece of ginger
  • 100 ml white wine
  • 3 oranges
  • 1 carrot
  • 1 potato or 1/2 sweet potato
  • 1 cup of cream
  • 900 ml vegetable broth
  • 1 tsp curry powder
  • 1 teaspoon turmeric
  • Salt pepper

Instructions

  1. Wash, peel, and dice all types of vegetables.
  2. Heat clarified butter in a large saucepan and sauté onions for 3 minutes. Now, add garlic, ginger, curry powder and turmeric first and fry for 30 seconds. Add some more ghee if needed, then toss in chopped carrots, celery, pumpkin and potatoes. Sautee, then deglaze with white wine, letting the wine boil up and reduce before adding the broth. Add pepper and salt to taste and add the juice of the 3 oranges.
  3. Let everything simmer for about 20 minutes until the vegetables are soft. Then puree everything and finally stir in the cream. For an extra boost of orange, add some finely grated zest.

Recipe Notes

The soup tastes great with toasted baguette and a dollop of sour cream.