Roasted Butternut Squash Soup with Ginger and Orange
This Roasted Butternut Squash Soup is a delicious, velvety-smooth, warming soup. Ginger adds warmth and a little zing, while the orange juice and zest add a citrusy sweetness.
Like my recipe for Curried Sweet Potato Soup, I’ve snuck in some red lentils to up the protein level in the soup. I like to add in the extra protein to make a more satisfying, filling soup. The red lentils, colour blends in beautifully with the squash, without overpowering the flavour. Once the soup is puréed you won’t even know they are there!
The squash can be roasted ahead of time, to have ready to assemble the soup. I like to cut the squash in half and roast it skin side down. It takes a little longer in the oven, but it saves the bother of peeling the squash. Once it is cooked, simply allow to cool, and then scoop out the flesh to add to the pot.
Change it up!
The Squash
This soup is also delicious made with sweet potatoes, carrots or a different type of squash. All options work well with the ginger and orange flavouring. You will need between 4-5 cups in total.
The Lentils
If you can’t find red lentils, substitute a can of chickpeas. To ensure you end up with a silky smooth soup, rinse, and puree the canned chickpeas with some water before adding to the warmed spices and ginger. Add the water and bring to a boil, then add in the squash orange juice and zest.
Equipment
- Large stock pot
- Blender
- Baking sheet
Ingredients
- 1 butternut squash 2-3 pounds
- ¾ cup Dry red lentils
- 1 tablespoon olive oil
- 2 -3 tbsp freshly grated ginger
- 2 oranges zest of one, and juice of both
- 6 cups water
- 1 teaspoon turmeric
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Cut the squash in half vertically and remove the seeds. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the baking sheet and brush the cut side with a light coating of olive oil and sprinkle of salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside to cool.Note: Squash can be made up to a day ahead
- Rinse the red lentils and set aside. Heat the oil in a large stock pot over medium heat. Add the grated ginger, turmeric, cinnamon, and nutmeg and stir to warm through, about 1 minute. Add the lentils and 6 cups of water to the pot and bring to a boil. Reduce the heat and let simmer until the lentils are tender, about 10 minutes.Note: Canned chickpeas can be substituted for the lentils. Rinse and puree with some water to a smooth consistency then add to the wared spices and ginger.
- Scoop out the flesh of the squash and add to the soup stirring to mix it in. Add the salt, orange zest and orange juice and stir. Simmer to allow the flavours to blend, about 5-10 minutes. Taste and adjust the seasoning.
- Purée the soup in a blender until velvety smooth. Add in more water if soup is too thickNote: Be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dish towel to allow the heat to escape). Alternatively, use a food processor or a handheld immersion blender to purée the soup.
- Serve garnished with a a little freshly grated nutmeg an a swirl of plain yoghurt or cream if you like.