Skip to main content

Roasted Butternut Squash, Carrot and Orange Soup

Roasted Butternut Squash, Carrot and Orange Soup




8 to 10 servings


1 hour 50 minutes


0 0 votes


  • 2 tablespoons Mazola® RightBlend® Oil
  • 3 carrots, cut into 3-inch chunks
  • 2 to 3 pounds butternut squash, cut in half lengthwise, seeds discarded
  • 2 tablespoons Mazola® RightBlend® Oil
  • 1 onion, roughly chopped
  • 1 clove garlic, sliced
  • 2 teaspoons thinly sliced fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups chicken broth
  • 1/2 cup half and half
  • 1/2 cup fresh squeezed orange juice
  • 1 tablespoon honey, optional



  1. Preheat oven to 400°F.
  2. Coat carrots and cut surfaces of butternut squash with 2 tablespoons olive oil and place on a foil lined, rimmed baking sheet.
  3. Roast for 30 to 35 minutes, or until tender. Remove from oven and set aside until cool enough to handle.
  4. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sautè onion until tender. Stir in garlic, ginger and cinnamon; continue to cook for 1 minute. Remove from heat and add roasted carrots.
  5. Scoop butternut squash away from skin using a spoon and discard skin. Add cooked butternut to soup with chicken broth. Puree soup using a blender, then return to saucepan.
  6. Stir in half and half, orange juice and honey. Bring to a boil, stirring occasionally. Serve immediately.

Serving Suggestion: This soup is delicious topped with these simple whole wheat Parmesan crostini: lightly brush slices of whole wheat bread with olive oil, toast in a nonstick skillet over medium heat for 1 to 2 minutes per side, or until browned. Remove from heat and sprinkle with shredded Parmesan cheese. Cut diagonally to form triangles.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews