BUTTERNUT SQUASH SOUP WITH ORANGE AND GINGER
By Jessica Bippen, RD
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves: 6
Ingredients
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3
pounds butternut squash, skin removed and diced
-
1
tablespoon olive oil
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1
medium onion, chopped
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3
cloves garlic, minced
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1
teaspoon sea salt
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1/2
teaspoon fresh cracked black pepper
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1
teaspoon ground ginger
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1/2
teaspoon cinnamon
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1/4
teaspoon nutmeg
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4
cups vegetable stock
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1/2
cup fresh squeezed Sunkist® mandarin juice
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1/2
cup cashew cream, coconut milk or plant-based creamer of choice
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, salt, and several grinds of fresh pepper and sauté until soft; about 5 to 8 minutes.
- Add the garlic, ginger, cinnamon, and nutmeg. Stir and let cook until fragrant; about 1 minute. Make sure to scrape any golden bits of the bottom of the pan for extra flavor.
- Add the butternut squash and broth. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes or until the squash is tender.
- Carefully ladle the soup into a blender, working in batches if necessary. Add the fresh mandarin orange juice and cashew cream. Blend until smooth. Taste and adjust seasoning as needed.
- Serve with a drizzle of cream, pumpkin seeds, salt and pepper.
