Orange Butternut Squash Soup Recipe

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Orange Butternut Squash Soup
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  1. Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
  2. When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
  3. Season with salt and pepper.
  4. Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
  5. Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
  6. Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
  7. Bring to a boil and then lower the heat and let it simmer for 10 minutes.
  8. Grate some fresh nutmeg and stir to combine.
  9. Garnish with thyme and zest.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 84.34 Kcal (353 kJ)
Calories from fat 40.12 Kcal
% Daily Value*
Total Fat 4.46g 7%
Cholesterol 5.09mg 2%
Sodium 485.7mg 20%
Potassium 298.25mg 6%
Total Carbs 9.19g 3%
Sugars 4.79g 19%
Dietary Fiber 1.96g 8%
Protein 0.96g 2%
Vitamin C 24.4mg 41%
Vitamin A 0.7mg 22%
Iron 0.1mg 0%
Calcium 36mg 4%
Amount Per 100 g
Calories 39.57 Kcal (166 kJ)
Calories from fat 18.83 Kcal
% Daily Value*
Total Fat 2.09g 7%
Cholesterol 2.39mg 2%
Sodium 227.9mg 20%
Potassium 139.95mg 6%
Total Carbs 4.31g 3%
Sugars 2.25g 19%
Dietary Fiber 0.92g 8%
Protein 0.45g 2%
Vitamin C 11.4mg 41%
Vitamin A 0.3mg 22%
Calcium 16.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
  • 2

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

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