Best 8 Orange Scented Winter Squash And Carrot Soup Recipes

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Immerse yourself in the comforting and aromatic flavors of "Orange-Scented Winter Squash and Carrot Soup," a culinary journey that promises warmth and delight. This creamy and vibrant soup is a harmonious blend of sweet winter squash, tender carrots, and a touch of citrusy orange zest, creating a symphony of flavors that will tantalize your taste buds. Whether you're seeking a cozy meal on a chilly winter day or a nutritious addition to your weekly menu, this soup will surely satisfy and nourish your soul.

Here are our top 8 tried and tested recipes!

ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP



Orange-Scented Winter Squash and Carrot Soup image

I was looking around for new approaches to winter squash and found a wonderful looking recipe in "Plenty More," the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 18

6 allspice berries
4 green cardamom pods, lightly crushed
2 bay leaves
2 thyme sprigs
10 peppercorns
Strips of zest from 1 orange
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 pound carrots, diced
2 pounds peeled winter squash, such as butternut or kabocha
2 garlic cloves, minced
6 cups water, chicken stock or vegetable stock
1 medium potato (about 5 ounces)
Salt and freshly ground pepper
1/2 cup fresh orange juice or additional stock or water
Cayenne to taste
1/4 cup cooked black quinoa
1 tablespoon toasted pistachio oil

Steps:

  • Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel. Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth. Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
  • Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots. Cook, stirring, until tender, about 5 minutes. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. Add water or stock, potato, spice bag, and salt to taste and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender. Remove spice bag but first press it against side of the pot to extract liquid.
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and whisk in the orange juice (or additional stock or water). Taste, adjust seasonings, and heat through.
  • Toss quinoa with 1 teaspoon of the pistachio oil. Ladle the soup into bowls and top with some of the quinoa. Drizzle a little more oil over each bowl and serve.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams

ORANGE VEGETABLES SOUP



Orange Vegetables Soup image

This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes.

Provided by OLENAJOY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 2h45m

Yield 16

Number Of Ingredients 15

1 butternut squash, halved and seeded
1 small pumpkin, halved and seeded
3 tablespoons vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
4 cubes vegetable bouillon
5 cups boiling water
3 medium carrots, peeled and chopped
1 large sweet potato, peeled and diced
salt to taste
1 (12 fluid ounce) can evaporated milk
¼ cup fresh orange juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
  • Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
  • Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
  • Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 22 g, Cholesterol 6.9 mg, Fat 4.6 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 65.6 mg, Sugar 7.2 g

ORANGE BUTTERNUT SQUASH SOUP



Orange Butternut Squash Soup image

Make and share this Orange Butternut Squash Soup recipe from Food.com.

Provided by hellokitty

Categories     Citrus

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
1 dash salt
1 dash pepper
1/2 cup orange juice, with pulp
2 (8 ounce) cans butternut squash puree
3 cups chicken broth
1/2 teaspoon nutmeg, grated
1 tablespoon fresh thyme, chopped, for garnish
1 tablespoon orange zest, for garnish

Steps:

  • Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
  • When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
  • Season with salt and pepper.
  • Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
  • Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
  • Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
  • Bring to a boil and then lower the heat and let it simmer for 10 minutes.
  • Grate some fresh nutmeg and stir to combine.
  • Garnish with thyme and zest.

Nutrition Facts : Calories 117.9, Fat 5.2, SaturatedFat 1.8, Cholesterol 5.1, Sodium 439.7, Carbohydrate 15.3, Fiber 2.8, Sugar 6.4, Protein 3.9

CHILLED SQUASH AND CARROT SOUP



Chilled Squash and Carrot Soup image

This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. -Elaine Sabacky of Litchfield, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. , In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

Nutrition Facts : Calories 127 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 637mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

CARROT AND ORANGE SOUP



Carrot and Orange Soup image

A flavoursome twist of a classic soup.

Provided by Ben Halsey

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
  • Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
  • Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP



My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup image

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

Provided by coconutty

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

24 ounces peeled and cubed butternut squash (weighed after peeling)
1 large sweet potato, peeled and cut in 1/2 inch dice (I used one that weighed almost a pound before peeling)
3 small carrots, sliced
1 -2 tablespoon oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
1 1/2 tablespoons minced fresh gingerroot
4 cups chicken broth (I use organic low-sodium)
1/4 teaspoon cinnamon (or more to taste)
1/4 teaspoon nutmeg (or more to taste)
almond milk (I use Almond Breeze unsweetened original or unsweetened vanilla)
fresh ground pepper
salt
fresh orange juice (optional)

Steps:

  • If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
  • Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
  • While the onions are cooking, peel and dice the sweet potato and carrots.
  • Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
  • Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
  • Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
  • Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
  • Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
  • Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
  • This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
  • You can sub pumpkin pie spice for the ground spices listed.
  • Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

BUTTERNUT SQUASH AND CARROT SOUP



Butternut Squash and Carrot Soup image

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories     Lunch

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

BUTTERNUT SQUASH-CARROT SOUP



Butternut Squash-Carrot Soup image

Butternut squash and carrot soup--perfect for a winter's day.

Provided by Scott Pisani

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
4 shallots, diced
1 cup diced carrots
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
2 pounds cubed butternut squash
4 cups chicken broth
3 tablespoons curry powder
3 tablespoons honey
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Cook another 3 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g

Tips:

  • Choose the right squash: Use a hard winter squash like butternut, kabocha, or acorn squash. These squashes have a dense, sweet flesh that holds its shape well when cooked.
  • Roast the squash and carrots: Roasting the vegetables before adding them to the soup intensifies their flavor and gives the soup a rich, caramelized taste.
  • Use fresh herbs: Fresh herbs like thyme, rosemary, and sage add a bright, aromatic flavor to the soup. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
  • Don't overcook the soup: The soup should be simmered gently until the vegetables are tender but still have a slight bite to them. Overcooked vegetables will become mushy and bland.
  • Serve with a garnish: A dollop of sour cream, a sprinkle of chopped fresh herbs, or a drizzle of olive oil adds a finishing touch to the soup and makes it look more appealing.

Conclusion:

This orange-scented winter squash and carrot soup is a delicious and comforting dish that is perfect for a cold winter day. The soup is made with simple, wholesome ingredients and is packed with flavor. It is also easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this recipe is sure to please. So next time you're looking for a warm and satisfying meal, give this orange-scented winter squash and carrot soup a try.

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