Orange Butternut Squash Soup
Orange butternut squash soup is a special and delicious dish, one of the best choices for the autumn-winter season. The natural sweetness of butternut squash is made even more exciting by fresh orange juice and grated orange zest, while spices such as nutmeg and cinnamon add a warming effect to the food. This soup is not only delicious but also extremely nutritious, making it a perfect choice for a light lunch or dinner. The toasted pumpkin seeds add a crunchy texture that makes this dish truly special.
Ingredients for this recipe
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Preparation Steps
1
Peel, deseed, and dice the butternut squash into small cubes. Juice the orange and zest the peel. Peel and chop the onion and garlic.
2
In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
3
Add the butternut squash and sauté for another 5 minutes, allowing the flavors to intensify.
4
Pour in the vegetable broth and bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until the butternut squash is completely tender.
5
Use an immersion blender to purée the soup until smooth. Add the orange juice and orange zest, and mix well.
6
Stir in the heavy cream. Season with ground nutmeg, cinnamon, salt, and black pepper, and mix thoroughly.
7
Simmer for another 2-3 minutes over low heat to allow the flavors to meld.
8
Serve hot, garnished with toasted pumpkin seeds and a sprinkle of fresh orange zest.
