Tangy Autumn Butternut Squash Soup


Tangy Autumn Butternut Squash Soup

This is a CLEAN soup, and extremely filling! The tang comes from the fresh juice of blood and naval oranges… the to-die-for secret ingredient of the soup! Toppings are optional but give every bite depth and added texture. I love this soup. You will too!



  • 1 teaspoon canola oil
  • 2 shallots finely chopped
  • 2 butternut squash peeled and diced into cubes
  • 4 cups chicken stock
  • 3 blood oranges juiced
  • 2 naval oranges juiced
  • salt and pepper


  • crème fraîche
  • fried sage leaves*
  • hazelnuts chopped


  • Add oil into a large saucepan over medium-high heat.
  • Add shallots and sauté for 2 minutes allowing onions to become tender.
  • Stir in the squash and season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, until the squash begins to soften.
  • Add the chicken stock and cook for about 40 minutes, or until the squash is tender and the stock has reduced by one-fourth.
  • Remove the saucepan from the heat and stir in the orange juices and zest.
  • Working in batches, puree the squash mixture in a blender or food processor until smooth.
  • Serve soup topped with a dollop of crème fraîche, fried sage and hazelnut pieces.

*To make fried sage:

  • Fill a small pan with 1/2 inch of olive oil. Warm the oil on medium-high heat. Place sage leaves into hot oil for 40-60 seconds. Remove fried sage and place on a paper towel to dry. Sprinkle with a dash of salt.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Meet Amanda

Hi I'm amanda

Read More

Hi, welcome to Seasonally Jane! I’m all about simple home cooking, highlighting seasonal whole food ingredients, and making memories in the kitchen. This site documents how I love to spend free time: experimenting with new recipes, using familiar ingredients in unexpected ways, photographing my creations and sharing the successes. My hope is to energize home-cooks of any level to see the beauty of seasonal foods, to lean into their kitchens, and to cook something new- often.