Roasted Butternut Squash Soup with Ginger and Orange Zest


Nothing better than a warm soup on a cold winter day.  I have hooked into butternut squash soup since the time I started buying lunch at whole foods market during working days.  In fall, they make one of the best butternut squash soup with apple.  I have already posted a simple version of butternut squash soup (  But I have been wanting to make this soup for a while.  But while I was browsing through their website, I found a butternut squash soup with ginger.  So I decided to make this fragrant ginger spiced soup.  You can get a lot of different butternut squash soup recipes on their website.



  • 3/4 lb butternut squash (after peeling and removing middle pith and seeds)
  • cooking spray
  • 2 teaspoons cooking oil
  • 1 small red onion
  • 1 teaspoon minced ginger
  • 1 medium carrot chopped
  • 1 teaspoon orange zest
  • 3 cups vegetable stock
  • 1/2 cup milk (whole milk will give a good taste, but I used 1% milk)
  • salt to taste


  • Preheat oven to 425 F
  • Cut butternut squash into one inch cubes.
  • Lightly add cooking spray to a cookie sheet and spread cut butternut squash and roast for about 30 minutes
  • Meanwhile, chop onion into thin slices
  • Add oil to a saucepan and add onion and ginger and saute for a few minutes, until onion is translucent
  • Add carrots and roasted butternut squash to the sauce pan.  Add vegetable stock and cover and cook for about 15 minutes.
  • Let cool for a few minutes.  Puree in a food processor.
  • Return the pureed butternut squash soup to the saucepan and add milk and orange zest and heat until it start to bubble
  • season with salt.
  • Spoon soup into soup bowls and garnish with chopped parsley
  • Yields: 2 bowls

Note: Regular milk can be replaced with unsweetened soy or almond milk.

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