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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 Orange Butternut Soup.

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

butternut squash and orange soup in a white bowl beside a buddha.

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.



half a butternut squash.

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

Freshly squeezed orange juice.

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.


blended smooth butternut squash soup in a blender jug.

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.


Butternut squash, red pepper and potato pastry plait.

More butternut squash recipes



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

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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

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.

34 comments

  1. Just beautiful. I adores soups.

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  2. Hi Nirmala,

    I love soup too! I am just sad that the weather is so poor, that I am craving soup! We have just had rain, rain ,rain!

    Oh well, the soup was makes up for the horrible day!

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  3. Another delicious soup (and just love that Buddha too) ... I love squash, and I like things a little spicy, but my husband doesn't really do either. I urgently need some really good "beginner" squash recipes - any ideas??

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  4. Hey Joanna,I am not really much of an expert in squash, I only ever add it to soup! How boring is that? Let me know if you find any good veggie recipes for squash!

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  5. Yum! Sounds so lovely, Holler! I love your photograph as well! The buddha looks perfect with that beautiful bright orange soup!

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  6. Hey Holler! Yumptious soup! I make mine from sweet potatoes, carrots and green apples and fresh chili's. I will have to whip up a batch for ya. I always feel very healthy after these orange soups!
    I am adoring your buddha!

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  7. That sounds like mighty fine soup, Deb!

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  8. Looks good. The combination of butternut squash, sweet potatoes and carrots sounds great for a tasty soup.

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  9. Holler, what a beautiful photograph!

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  10. Diggin' the Buddha there AND the soup, Holler! Lovely all around.

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  11. Lovely soup Holler! As for the chili powder, your question is not an easy one to answer, as it depends on the strength of the chili powder you used. If it were me making the soup, I would probably have added about 2 - 3 teaspoons of chili powder, or alternatively, a teaspoon of chili powder and about 3 fresh chilies. The fresh chilies would help the heat linger.

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  12. what a great photo of buddah looking at the soup - I bet he wants some!

    I know you brits call it squash (once had an arguement with a check out chick in a scottish supermarket about terminology) but I just can't help thinking pumpkin is such a nicer name - but whatever it is called, it is great in soup!

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  13. The soup looks wonderful, I love the intense color, Holler!

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  14. That sounds amazing! Will have to try that one very soon, superb!

    Cheers
    David

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  15. That sounds really good. I love butternut squash. I bet this would freeze well too!

    -Dana

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  16. Hi Kevin, I would recommend the combo!
    Hi Lucy, I love the photos on your blog, so that is a real compliment!
    Hey Lisa, the Chili powder was from an Indian store, it just says, crushed chillies on the label! Wow, chilli powder and 3 Chillis! I aspire to your chilli palate! I am edging towards it, ever so slowly!
    Hi Johanna, You are right, it sounds so much better as pumpkin! That just reminds me of a great children's book, called pumpkin soup by helen cooper, it is the story of a cat, a squirrel and a duck who make pumpkin soup together in a little white cabin. The cat plays bagpipes. A truly inspired book and beautiful illustrations! Unfortunately, there are no carrots, sweet potato or chilli in their soup!
    Hello Patricia, The colour was gorgeous in the pot and the smell even better!
    Hi David, Thanks for visiting my blog, I have visited yours often! More veg please!
    Hi Dana, It actually never had the chance to be frozen! I had the last batch for lunch at work today! The microwave is grubby, so I took a flask!

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  17. Excellent choice Holler!!!Soup is such a wonderfully comforting food on cooler days. Here in BC I am thinking "Gazpacho" because it's over 30C every day. I am looking forward to the clean, crisp nights of autumn!!!!

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  18. This is a terrific recipe. And more chilli, I say ;-) (I'm a chilli freak). Perfect for the current weather we are having in Sydney this weekend.

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  19. I just love the ingredients of this soup. And the colour..so intense..an overall pleasure.

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  20. Hi Valentina, My soup would be great, followed by your lemon meringue pie! I don't think we would need a main course!

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  21. Fabulous! I have a recipe which is virtually identical, except that it's pumpkin instead of butternut/sweet potato, and uses curry powder instead of turmeric/chili powder. Yum!

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  22. What a beautiful photo with the soup and your buddha, such warm colors. Sounds really tasty as well!

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  23. Hi David, That sounds equally good, I'll give it a go! What kind of pumpkins do you use?
    Hi Vegan Noodle, I thought you might like the buddha!

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  24. We've used Rouge Vif d'Estampes in past years, as well as Kabocha squash (Japanese pumpkin).

    The Rouge Vef d'Estampes is the "Cinderella" pumpkin, and I read somewhere that it's specifically grown for soups. It has a light, almost yellow flesh, and is high in moisture. It has a delicate flavor, so doesn't really interfere with any flavoring you give it, and is excellent in cream soups.

    The kabocha ... well, they're "more pumpkin than pumpkin," if you know what I mean. They have an intensely strong pumpkin flavor, and are terribly HARD squash (I use a rubber mallet and a Chinese cleaver to open them). Bake them (don't try peeling), halved, & then scoop them & you've got a wonderful beginning for a soup or for a pie.

    We stopped growing anything but these two varieties, because we figured we had the two extreme ends of the pumpkin world & were happy with that. :)

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  25. Wow, David, you are pumpkin king! I now deny all knowledge, although there wasn't much there in the first place! I fear, we don't have the same variety of pumpkins here in the uk!

    You know, I am now expecting some recipes passed this way!

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  26. We packed these in case hot peppers were hard to find. We're happy to share. :) Along with the recipes, of course, but that takes all the fun out of it. :)

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  27. WHat a tease you are David, first you tempt me with great produce and tell me you are willing to share and then you make me feel that I must come up with my own recipes! Pooh!

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  28. When I get chance I am going to attempt to make this dish. I will let you know how I get on.

    Chris
    Threerooms - Design and Branding
    Nottingham
    www.threerooms.com

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  29. Hi Chris, Thanks for visiting! Do try the soup, it is very good. Just adjust the chilli to suit your own taste!

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  30. I love the buddha gazing into the soup!

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  31. I just made this soup last night laboring over peeling and cutting the squash, it was worth the trouble as the soup came out beautifully! Thanks for the recipe and check out my blog!
    www.updownacross.wordpress.com

    Joann

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  32. Love the buddha too, so peaceful and wonderful colour relationship between him and the soup. Made this soup last night and everyone loved it! I added a fresh chili and the chili powder (I like spicy). Great recipe full of flavour.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x