Orange you glad it’s fall? Butternut Squash Soup with Ginger-Toasted Seeds

by inspiredrd on October 20, 2012

It might not feel like fall around here, but my kitchen is starting to smell like it.  Fall is my favorite time of year for vegetables.  I love cutting into a big fat squash and smelling the sweet orange flesh as I scoop out the seeds.  Packed with antioxidants, orange vegetables help reduce your risk of cancer, improve immune function, protect your eyesight and improve heart health.  And the seeds inside?  Don’t throw them out!  Rinse and bake for a crunchy topping full of protein and magnesium.

Our Recipe ReDux challenge for this month was called “Orange you glad it’s fall?”.  I decided to lighten up a favorite soup by keeping it super simple and not using any cream or butter.  This soup comes together quickly, especially if you have an immersion blender (one of my kitchen must-haves).

The ingredient list is small.  Even smaller when you consider I took out the sage (pictured above).  I thought the flavors would mix well…they didn’t.  With my recent tummy woes, I didn’t add an onion, but you certainly could.  Just saute in a little oil before adding the rest of the ingredients to your soup pot.

I posted the above photo on Instagram and a very clever follower (Jen of My Totally Random Life) told me to look at the squash sideways and I would see a monster with eyes, teeth and brains.  Do you see it?

What do you think we should name the little monster?

Ok, back to the recipe.  The seeds add a nice crunch, and the ginger flavor worked perfectly (unlike the sage).

A note about reheating this soup: you might want to add a dash more cinnamon and nutmeg to taste, the flavors seem to get lost overnight.

5.0 from 1 reviews

Butternut Squash Soup with Ginger Toasted Seeds
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Gluten-free, dairy-free, healthy and delicious! Comes together in a snap.
Ingredients
  • 1 butternut squash, peeled, diced, seeds reserved for toasting
  • 1 tsp. cinnamon
  • ½ tsp. freshly grated nutmeg
  • 32 oz. low-sodium chicken broth (make sure it’s gluten-free if needed)
  • For seeds:
  • 1 tsp. coconut oil
  • ⅛ tsp. salt
  • ⅛ tsp. ground ginger
Instructions
  1. Add diced squash, cinnamon, nutmeg and broth to a large soup pot over medium-high heat. Cook until squash is tender, about 25 minutes.
  2. Meanwhile, wash and dry seeds. Preheat oven to 300. Toss seeds with coconut oil, salt and ground ginger. Bake for 15-25 minutes until toasted, stirring once.
  3. Using immersion blender, blend until soup is smooth. If you don’t have an immersion blender, you can blend the soup in a regular blender in batches.
  4. Serve with toasted seeds.

 

Make sure to check out the rest of the orange recipes below!  What’s your favorite fall vegetable?


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  • http://eatingtheweek.com Kat @ Eating The Week

    Now I’m sad-faced that I didn’t think to keep the seeds from my butternut squash! That toasty ginger flavor sounds fantastic w/your soup.

    • inspiredrd

      I hope you’ll save the seeds next time!

  • http://capefearnutrition.com Diane

    Alysa, I immediately noticed this recipe because I am posting a butternut squash soup next week. I love the addition of the seeds! BTW, I am always impressed with your photos. If you don’t mind me inquiring, what type of lighting do you use? Beautiful work!

    • inspiredrd

      Thank you Dianne! I use natural lighting for my photos. I’ve actually found that my best light comes through the living room window, so I shoot the food on the floor under that window.

  • http://www.teaspoonofspice.com Deanna @ Teaspoon of Spice

    I knew there would be a lot of soups with this ReDux challenge – and that’s a good thing! I adore butternut squash (my fav of the oranges) and never have roasted the seeds (duh – I do for pumpkin.) Great garnish idea!

    • inspiredrd

      Thanks! I love roasting all kinds of squash seeds. Seems a waste to throw them out!

  • http://www.mealmakeovermoms.com/kitchen Liz – Meal Makeover Mom

    I see the monster! So funny. The soup is simple and hearty. I’d love to give it a try. I must admit that I’m lazy and prefer buying the peeled, sliced, and cubed organic butternut squash. Quite the time saver, but no monster opportunities for the kids. Did your family like this soup?

    • inspiredrd

      I buy the cubed squash too, it’s so convenient! The kids liked the soup pretty well. They’re not huge fans of soup in general yet.

  • http://managedmacros.com teri@managedmacros

    I do see the monster!! Too cute! Fall is my favorite time of veggies too, it brings such a harvest of unique ingredients with butternut squash being one of them. You really out did yourself on this one. Your photography is spot on and the ingredients are a perfect match! Happy fall cooking!!

    • inspiredrd

      Thanks Teri :)

  • http://thefoodery.wordpress.com Jennifer@The Foodery

    This sounds delicious topped with ginger pumpkin seeds…and those slices of squash…beautiful! :)

    • inspiredrd

      Thank you Jennifer! The seeds are my favorite part :)

  • http://www.AnAppleADayNutrition.com Louise Goldberg

    Your pics are beautiful and the soup looks comforting! Nice job!

    • inspiredrd

      Thank you Louise!

  • http://www.foodconfidence.com Danielle Omar – Food Confidence RD

    Looks great, love butternut squash soup!

  • http://www.delicious-knowledge.com Alexandra Caspero

    Looks wonderful! I love the simplicity of butternut squash soups- so yummy! Thanks for posting

  • http://www.foodpleasureandhealth.com Dixya @ Food, Pleasure and Health

    Its such a simple but delicious soup. I enjoyed adding ginger to this soup very much.

  • http://tastefullyjulie.com/ TastefullyJulie

    this looks so comforting and good! I love that you used the seeds. I often roast squash seeds and find them to be even better than pumpkin seeds!

  • http://www.healthhabits.ca @HealthHabits Doug

    I love love love seasonal cooking in the autumn…spaghetti squash with marinara, pumpkin puddings, crisp apples…and soups galore

    Thanks for adding this recipe to my to-do list

  • http://www.theprofessionalpalate.com Regan @ The Professional Palate

    I see the Monster :)

    And I love soups like these… good, fresh seasonal produce doesn’t need a lot of “doctoring”… it’s good as is.

    This looks so yum!

  • http://HealthyAperture @KatySkrzy

    This soup sounds amazing and simple (which is just what I need!)! I can’t wait to pair it up with a warm seasonal panini and enjoy the flavors!!

  • http://Www.scoopnutrition.com Emma Stirling

    My hubby Mr Surfer Dude made me soup like this when we first met….. But yes his had lashings of butter and sour cream and chives garnish!

  • http://www.teaspoonofspice.com Serena

    Finally getting around to roasting my seeds w/ your recipe. They smell divine in the oven! I can’t wait…I’ve never thought of using ginger – what a great idea!

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