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Tangy Autumn Butternut Squash Soup

This is a CLEAN soup, and extremely filling! The tang comes from the fresh juice of 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 tablespoon olive oil
  • 2 shallots finely chopped
  • 2 butternut squash peeled and diced into cubes
  • 4 cups chicken stock
  • 2 naval oranges juiced
  • salt and pepper


  • crème fraîche
  • fried sage leaves*
  • hazelnuts chopped


  • Add oil into a large soup pot over medium-high heat.
  • Add shallots and sauté for 2 minutes, allowing onions to become tender.
  • Add squash and season generously with salt and pepper. Cook, stirring occasionally, for about 10 minutes, to soften and slightly brown the squash pieces.
  • Add the chicken stock and cook for about 30 minutes until the squash is tender and the stock has reduced by one-fourth.
  • Remove the saucepan from the heat and stir in the orange juice.
  • Working in batches, purée the squash mixture in a blender or food processor until smooth.
  • Add puréed soup back into the soup pot. Add salt to pepper to your liking.
  • Serve soup topped with a dollop of crème fraîche, fried sage and chopped hazelnut.

*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.