Description
This vibrant and velvety soup brings together the natural sweetness of butternut squash with the zesty kick of fresh ginger and bright orange juice. A perfect one-pot wonder for chilly afternoons, this soup uses a blend of celeriac, carrots, and potatoes to create a rich, savory body. It is an approachable, healthy, and comforting dish that is elegant enough for guests yet simple enough for a busy weeknight family dinner.
Ingredients
1 tbsp clarified butter or ghee
1 butternut squash (about 2 pounds, peeled and diced)
1/2 celeriac root, peeled and chopped
2 medium onions, diced
2 medium carrots, peeled and sliced
1 medium potato, peeled and cubed
4 cups vegetable broth
1 tbsp freshly grated ginger
1/2 cup fresh orange juice
Salt and black pepper to taste
Instructions
Melt the ghee or clarified butter in a large saucepan over medium heat.
Add the onions and sauté until translucent.
Add the butternut squash, celeriac, carrots, and potato to the pan and cook for 5 minutes.
Pour in the vegetable broth until the vegetables are just covered and bring to a boil.
Reduce heat to low and simmer for 20-25 minutes until all vegetables are tender.
Stir in the grated ginger and fresh orange juice.
Use an immersion blender to puree the soup until smooth and silky.
Season with salt and pepper to taste and serve warm.
Notes
For an even creamier texture, you can substitute the butternut squash with kabocha or Hokkaido squash. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Contemporary
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 6g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 8mg