Roasted Butternut Squash and Orange Soup

This comforting Roasted Butternut Squash and Orange Soup is filled with the refreshing flavors of roasted squash, carrots, orange, white wine, potatoes and thyme.

The air turned chilly today so it was the perfect night to make soup.

I had been meaning to make Butternut Squash Soup for several weeks, but just hadn’t gotten around to it.

Originally, I had planned to make Butternut Squash and Apple Soup, but I used all of the apples that I picked on my apple picking excursion before I had the chance to make some soup.

Then I ran across this Butternut Squash and Orange Soup on Guvi’s blog. It sounded so refreshing and comforting with the addition of oranges and white wine that I decided to make this soup instead. I’ve never used butternut squash or oranges in soup before so this was a unique and tasty experience.

Butternut Squash and Orange Soup

The original recipe for this delicious soup can be found here:

Ingredients:

• Olive oil
• 2 medium onions, cut into cubes
• 2 carrots, peeled and cut in 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 3 cloves garlic, finely chopped
• Salt and pepper
• 1 large butternut squash, roasted, peeled and cut into cubes
• 2 medium russet potatoes, peeled and cut into 1- inch cubes
• 2 cups white wine
• 2 quarts chicken broth
• Several sprigs of fresh thyme
• 2 bay leaves
• 1 orange, cut in half

 

Directions:

Roast the butternut squash in a preheated oven at 400F for about an hour. Let it cool completely, then cut in cubes.

Coat a large pot with olive oil and heat it over medium-high heat. Add the onions, carrots, celery and garlic and cook the vegetables until they start to soften, about 8 minutes.

Add the squash and potatoes and season with salt and pepper, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes.

Add the wine and reduce by half.

Add the chicken broth, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed.

Bring the mixture to a boil and reduce to a simmer; cook until the squash, potatoes and carrots are soft, about 35 to 40 minutes. If the liquid level starts to get too low, water can be used to replace it.

Remove and discard the orange halves, thyme sprigs and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.

Ladle the soup into bowls and enjoy.  I added some freshly ground black pepper for garnish.  It didn’t need anything else.

 

Happy Soup Making!

Cathy