Butternut Squash Bisque with Ginger and Orange Zest

Elevate your soup game with this creamy butternut squash bisque flavored with the vibrant zing of fresh ginger and a subtle hint of orange zest. Roasting the butternut squash brings out its natural sweetness, while coconut milk adds a luxuriously silky texture to every spoonful. The fragrant combination of grated ginger, garlic, and a touch of cinnamon creates a warming, aromatic base, perfectly balanced by the bright citrus notes of orange juice and zest. Finished with crunchy pumpkin seeds and fresh cilantro for added texture and brightness, this fall-inspired soup is both comforting and elegant. Ready in under an hour, it’s the ultimate cozy bowl for chilly evenings or holiday gatherings!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2 lbs) butternut squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon orange zest
• 2 tablespoons orange juice
• 0.5 teaspoon ground cinnamon
• 1 teaspoon (or to taste) salt
• 0.25 teaspoon black pepper
• 2 tablespoons (optional, for garnish) pumpkin seeds
• 2 tablespoons (chopped, for garnish, optional) fresh cilantro

Directions

Step 1

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them face-down on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the flesh is soft and tender. Let cool slightly, then scoop out the flesh and set it aside.

Step 2

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring frequently, until fragrant.

Step 4

Stir in the roasted butternut squash flesh, vegetable broth, ground cinnamon, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

Step 5

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can work in batches to blend the mixture in a countertop blender. Be cautious with hot liquids.

Step 6

Return the soup to the pot (if using a countertop blender) and stir in the coconut milk, orange zest, and orange juice. Heat gently over low heat for 2-3 minutes, ensuring everything is well combined. Adjust seasoning with additional salt or pepper if needed.

Step 7

Ladle the bisque into bowls. Garnish with pumpkin seeds and chopped cilantro, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2295.7g)

Amount per serving	% Daily Value*
Calories	1232.7

Total Fat 46.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 8.9g
Cholesterol 0mg	0%
Sodium 4685.3mg	0%
Total Carbohydrate 194.4g	0%
Dietary Fiber 44.7g	0%
Total Sugars 56.2g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 585.2mg	0%
Iron 12.4mg	0%
Potassium 4927.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 9.7%

Carbs: 58.9%