Spicy Butternut Squash Soup with Orange Juice

A delicious spicy butternut squash soup flavoured with spices and orange juice, then blended until smooth. Perfect for lunch or dinner.

Spicy Butternut Squash Soup with Orange Juice

Nothing beats a bowl of homemade soup.

It's a hearty, nutritious and delicious meal and great if you're watching your weight.

This spicy butternut squash soup with orange juice is packed with vitamins and minerals and it's such a beautiful colour.

It's full of butternut squash, sweet potato and carrots and flavoured with orange juice and spices.

Why this is the best butternut soup

I love this soup and I know you'll love it too!

• Easy to make
• Full of vegetables
• Loaded with vitamins and minerals
• Tastes fabulous
• Can be frozen
• Good for lunch or dinner
• A low-calorie meal
• Budget-friendly meal per portion

Seasoning for butternut squash soup

This colourful orange soup is flavoured with spices and orange juice.

Here are the spices I use.

• Ginger - I use fresh but you can use ground ginger
• Chilli powder - you could add chilli flakes or fresh chilli instead
• Turmeric - I don't use fresh turneric, but you could if you want to
• Salt & pepper - to season

Spice it up

I add enough chilli powder to add a bit of warmth to this soup, but if you would prefer heat you can add more than I have.

Wuss is an appropriate term for me when it comes to chilli.

Fresh chilli or hot chilli powder will give you more of a kick to the butternut soup too.

Ingredients for spicy butternut soup

Here are the ingredients for this spicy butternut squash soup recipe.

1. Olive oil
2. Garlic 
3. Ginger 
4. Onion
5. Chilli powder
6. Turmeric
7. Orange juice and zest
8. Vegetable stock
9. Butternut squash
10. Sweet potato 
11. Carrots
12. salt and pepper

Fresh orange juice or shop-bought orange juice

Freshly squeezed orange juice is a good option for soup as you can finely zest the peel for a real orange boost.

However, you can just add your regular shop-bought breakfast orange juice if you like.

I'll leave it up to you to decide.

The orange flavour works really well with the flavours of this soup.

Can I use frozen vegetables in soup?

Frozen vegetables are a really good option when making soup as they are often cheaper to buy and they are frozen so soon after picking that they are packed with nutrients.

I only have a small freezer, so I only tend to keep frozen spinach, peas and corn to add to dishes, but you can use either fresh or frozen veg when making butternut squash soup.

To blend or not to blend soup?

Soups are delicious when serve chunky, partially blended or blended smooth.

I usually partially blend my soups (well except for my Scotch Broth, which I leave chunky in a light broth), so there is still some texture, but this is one of those recipes I like to blend smooth.

I'll let you decide which way you serve it.

If you have children, you might find they prefer to eat smooth soup.

Soup topping ideas

Here are a few ideas for topping spicy butternut squash soup before you serve it.

• A swirl of cream - we like Alpro Plant Cream
• Croutons - if you have an air fryer, then definitely have a go at making croutons
• Paprika - a sprinkle of paprika or chilli powder, this looks good on the swirl of cream too
• Pumpkin seeds - why not wash and bake the seeds with spices after you have scooped them out of the butternut squash, then bake in the oven or an air fryer
• Yoghurt - just a dollop of plain, Greek or coconut yoghurt

Storing soup

This squash soup recipe is ideal to make ahead and chill or freeze until you need it.

As with all soups, the flavours develop and it always tastes even better the next day.

Chill it

Make the soup, transfer to tubs to cool, then pop the kids on and store in the fridge.

Keep the soup in the fridge for 4-5 days.

Freeze it

Cool it quickly by spooning into soup freezer bags or tubs and once cool freeze for 3-4 months, until you need a portion.

Defrost it

Take a portion of soup out of the freezer the night before you want to serve it and pop it in the fridge overnight to defrost.

Reheat in a pot or a bowl in the microwave.

More butternut squash recipes

Here are a few more butternut squash recipes for you to try next.

• Butternut, Red Pepper & Potato Pastry Plait - Sunday dinner favourite
• Butternut Squash, Puy Lentil & Rocket Salad - this one is vegetarian, but you can use vegan feta to make this one vegan
• Creamy Butternut Squash & Tomato Soup - an unusual combination, but so good
• Roasted Butternut Squash Soup - a simple soup served with a swirl of cream from my lunch blog The Vegan Lunchbox
• Roasted Butternut Squash & Sage Soup - with a herby swirl topping
• Vegan Squash, Leek & Sausage Pie - topped with mashed potato

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butternut squash soup, vegan butternut squash soup, spicy butternut soup,

lunch

British, vegan

Yield: 6-8

Author: Jacqueline Meldrum

Spicy Butternut Squash Soup with Orange Juice

A delicious spicy butternut squash soup flavoured with spices and orange juice, then blended until smooth. Perfect for lunch or dinner.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped or grated
• 2 cm (about 1/2 inch) ginger, peeled and finely chopped
• 1 onion, finely sliced
• 1/2 teaspoon chilli powder (more if you want heat)
• 1 teaspoon turmeric
• 1 large orange, zest and juice
• 3 pints (1 litre & 700ml or 7 cups) vegetable stock
• 1 medium butternut squash, cut into chunks
• 1 large sweet potato, cut into chunks
• 4 large carrots, sliced
• salt and freshly ground pepper to taste

Instructions

1. In a large pot, saute the onion, garlic and ginger in the olive oil until softened.
2. Add the spices, mix in and cook for a couple of minutes.
3. Add the carrots, squash and potato.
4. Add the orange juice and zest.
5. Cover with stock and simmer for 25-30 minutes until the vegetables are soft and the soup has thickened.
6. Season with salt and pepper.
7. Whizz the soup in a blender or food processor or with a hand blender for a creamy finish.
8. Serve and enjoy!

Notes

• Spicy - I add enough chilli powder to add a bit of warmth to this soup, but if you would prefer heat you can add more than I have.
• Fresh or frozen - You can use fresh or frozen vegetables in this soup.
• Orange juice - Use freshly squeezed orange juice or shop-bought orange juice.
• Smooth or chunky - You can blend this soup smooth or leave it chunky.
• Chill it - Make the soup, transfer to tubs to cool, then pop the kids on and store in the fridge. Keep the soup in the fridge for 4-5 days.
• Freeze it - Cool it quickly by spooning into soup freezer bags or tubs and once cool freeze for 3-4 months, until you need a portion.
• Defrost it - Take a portion of soup out of the freezer the night before you want to serve it and pop it in the fridge overnight to defrost. Reheat in a pot or a bowl in the microwave.

Calories

6 portions = 171 calories per portion

7 portions = 147 calories per portion

8 portions = 129 calories per portion

Nutrition Facts

Calories

128.56

Fat (grams)

2.01

Sat. Fat (grams)

0.3

Carbs (grams)

27.67

Fiber (grams)

4.7

Net carbs

22.99

Sugar (grams)

7.7

Protein (grams)

2.23

Sodium (milligrams)

789.09

Cholesterol (grams)

0

This information is approximated using a nutrition and calorie calculator.

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