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 Time15minutes
Cook Time30minutes
Total Time45minutes
Servings6
Calories200kcal
Ingredients
1tbspclarified butter / ghee
1butternut squashkabocha or Hokkaido
1/2celeriac rootpeeled and chopped
2onions
2clovesof garlic
1thumb thick piece of ginger
100mlwhite wine
3oranges
1carrot
1potatoor 1/2 sweet potato
1cupof cream
900mlvegetable broth
1tspcurry powder
1teaspoonturmeric
Salt pepper
Instructions
Wash, peel, and dice all types of vegetables.
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.
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.