I heart this time of year. I also heart butternut squash. Sweaters. Soups. and Sundays.
The toppings are endless for this soup. Walnuts, Spicy pumpkin seeds (shown above), scallions, sour cream, nutmeg, cinnamon, baco bits. Basically anything.
This recipe is a fall staple, so make double the batch and freeze the rest! You’ll be glad you did on those rainy, cold, and blustery upcoming days.
Yayyy for rain! Halloween, pumpkin carving, and scary movies. I LOVE FALL.
PS. The spicy Pumpkin seeds are a perfect snack to take to work, toss on top of salads, and to top pretty much any soup.
- For the soup
- - 2 tablespoons butter
- - 1 small onion, chopped
- - 1 piece (2 inches) of peeled fresh ginger, chopped
- - 3 garlic cloves, chopped
- - 2½ pounds butternut squash, peeled, seeded, and cubed
- - ¼ cup fresh squeezed orange juice
- - Toppings of your choice
- For the Spicy Pumpkin Seeds
- 1 cup raw Pepitas
- 1 tsp. chili powder
- ¼ tsp. cayenne pepper
- ½ sea salt
- 2 tsp. fresh lime juice
- For the soup
- Melt the butter in a dutch oven (or large saucepan) over medium heat. Cook the onion until translucent. Add the garlic, squash, and ginger, and cook about 5-6 minutes. Add 4 cups water. Stir. Bring to a boil and reduce the heat. Simmer until squash is tender.
- Puree the soup in however many batches it takes in a blender. Note: Don’t fill the blender too full, and allow the heat to escape while blending to prevent spattering.
- Return the pureed soup back to the put. Stir in the orange juice. Top with your toppings of choice.