Butternut Squash, Ginger and Orange Soup

Some of the posts here are going to be taking a more savoury turn over the next few weeks. Sadly not out of choice, but lets face it – being on a diet and running a cake blog are not two things that fit well together. Cakes are still going to be on the menu regularly, but I wanted to also start trying to chronicle some of the more healthy new recipes that I am trying out. This first soup was a welcome addition to my repertoire, and promises to be a great winter warmer, especially now autumn is drawing close!

butternut squash soup

The soup is taken from the Covent Garden Soup Co.’s A Soup for Everyday. This recipe serves four, but can be easily halved to serve 2 people, as I tried today. It is especially delicious served with the soda bread posted last time, particularly when both are fresh and hot!

Butterbut Squash Soup

Butternut Squash, Orange and Ginger Soup


  • A splash of olive oil
  • 1 onion, sliced
  • 1 clove of garlic, crushed
  • 1 medium butternut squash, peeled and chopped
  • a pinch of ground ginger
  • 565ml vegetable stock
  • 100ml orange juice


Heat the oil in a pan and cook the onion and garlic until soft. Add the butternut squash and ginger and cook gently for 5 minutes, stirring to avoid the mixture sticking and burning. Add the stock and orange juice before bringing to the boil. Turn the heat down and simmer for 30 minutes until the squash is tender.

Pour the mixture into a blender (I used my smoothie maker) and blend until smooth. Return to the pan and heat gently, seasoning as necessary before serving. To serve, swirl a little cream onto the top of the soup and sprinkle with toasted squash or pumpkin seeds, alongside fresh soda bread.