Description
This vibrant and comforting soup combines the natural sweetness of roasted butternut squash with the zesty brightness of fresh orange and the warming, grounding heat of ginger. Velvety, nourishing, and deeply flavorful, this wholesome bowl is the perfect restorative meal for chilly days, offering a healthy and sophisticated balance of earthiness and citrus notes that the whole family will love.
Ingredients
1 tbsp ghee (or cold-pressed olive oil)
1 medium butternut squash, peeled and cubed
1/2 celeriac root, peeled and diced
2 medium onions, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups vegetable broth
Juice of 1 large orange
1/2 tsp ground turmeric
Salt and black pepper to taste
Instructions
Heat the ghee or olive oil in a large pot over medium heat.
Add the onions and sauté until translucent and soft.
Stir in the garlic, ginger, and turmeric, cooking for 1 minute until fragrant.
Add the cubed butternut squash and diced celeriac to the pot, stirring to coat with the aromatics.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are fork-tender.
Remove from heat and use an immersion blender to puree the soup until smooth.
Stir in the fresh orange juice and season with salt and pepper to taste.
Serve warm, optionally garnished with a drizzle of olive oil or fresh herbs.
Notes
To make this vegan, use olive oil instead of ghee. The soup freezes perfectly for up to 3 months. For a creamier texture, stir in a quarter cup of coconut milk before blending.