ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butternut Squash Soup

Prep time 35 mins
Cook time 50 mins
Yield

6

Savory butternut squash soup seasoned with onion, fresh orange and thyme.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 cup chopped white onion
  • 1 butternut squash (2 1/2 pounds), peeled, seeded and cut into 1-inch pieces
  • 5 1/2 cups vegetable broth
  • 1/2 teaspoon grated orange peel
  • 1/4 cup fresh orange juice
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Creme fraiche, optional

Nutrition Information

  • calories 137
  • fat 5 g
  • protein 2 g

How to Make It

  1. Heat oil in large saucepan over medium-high heat. Add garlic and onion; cook 5 minutes or until onion is tender, stirring occasionally.
    Add squash, broth, orange peel, orange juice and thyme to saucepan. Cover; bring to a boil. Reduce heat; simmer 40 minutes or until squash is tender, stirring occasionally.
    Transfer mixture to blender container and puree in batches until soup is smooth; stir in salt and pepper. Top each serving with creme fraiche, if desired.
    Serve with ALEXIA® WAFFLE CUT FRIES or ARTISAN CIABATTA ROLLS.