Butternut Squash, Ginger and Orange Soup


Short Description:

Healing and delicious!

Add water to a large soup pot over medium heat. Saute onion, ginger and garlic for 3 to 5 minutes at low heat. Add freshly squeezed orange juice and simmer for 2 minutes. Add potatoes, butternut squash and vegetable stock. Simmer for approximately half hour until vegetables are tender. Ladle the contents into a blender and puree. You may save soup for later to rehear or reheat immediately. Season with himalayan salt, freshly ground pepper and garnish with parsley and green onion.


  • 1 large onion
  • 4 cloves minced garlic
  • 3 tablespoons minced ginger
  • 2 medium potatoes
  • 1 large butternut squash
  • 1/4 cup orange juice
  • Zest from 2 oranges
  • 3 1/2 cups vegetable stock
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