Roasted Butternut Squash, Carrot and Orange Soup

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A wonderful soup in the fall.
8 to 10 servings
2 tablespoons Mazola® RightBlend® Oil
3 carrots, cut into 3-inch chunks
2 to 3 pounds butternut squash, cut in half lengthwise, seeds discarded
2 tablespoons Mazola® RightBlend® Oil
1 onion, roughly chopped
1 clove garlic, sliced
2 teaspoons thinly sliced fresh ginger
1/2 teaspoon ground cinnamon
6 cups chicken broth
1/2 cup half and half
1/2 cup fresh squeezed orange juice
1 tablespoon honey, optional

Preheat oven to 400°F.

Coat carrots and cut surfaces of butternut squash with 2 tablespoons olive oil and place on a foil lined, rimmed baking sheet. 

Roast for 30 to 35 minutes, or until tender. Remove from oven and set aside until cool enough to handle.

Heat 2 tablespoons olive oil in a large saucepan over medium heat.  Sautè onion until tender.  Stir in garlic, ginger and cinnamon; continue to cook for 1 minute.   Remove from heat and add roasted carrots.

Scoop butternut squash away from skin using a spoon and discard skin.  Add cooked butternut to soup with chicken broth.  Puree soup using a blender, then return to saucepan. 

Stir in half and half, orange juice and honey.  Bring to a boil, stirring occasionally.  Serve immediately.

Serving Suggestion:  This soup is delicious topped with these simple whole wheat Parmesan crostini: lightly brush slices of whole wheat bread with olive oil, toast in a nonstick skillet over medium heat for 1 to 2 minutes per side, or until browned. Remove from heat and sprinkle with shredded Parmesan cheese.  Cut diagonally to form triangles.

Total Time
Cook Time 45 minutes
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