Stephanie White
@st_wh
Creamy Orange Vegetable Soup
A delightful and creamy soup made with a medley of orange vegetables, perfect for warming up on a chilly day. This soup is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.
Details
- Cuisine:american
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:15
- Views:5
Recipe Information
- Prep time6 min.
- Cook time1 min.
- Total time7 min.
- Servings16
Ingredients
- 1, halved and seeded
- 1, halved and seeded
- 3 tablespoons
- 1, chopped
- 2, chopped
- 1 tablespoon
- 1 teaspoon
- 1/2 teaspoon
- 4
- 5 cups
- 3, peeled and chopped
- 1, peeled and diced
- to taste
- 1 (12 fluid ounce) can
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Orange Vegetable Soup.
Step 1
Start by preheating your oven to 400°F (200°C). This will set the stage for roasting those delicious orange vegetables. In a large baking dish, place the halved butternut squash and pumpkin, cut side up. Pour in about an inch of water and cover the dish tightly with aluminum foil. This will help steam the veggies as they roast. Bake them in the preheated oven for about 1 to 1.5 hours, or until they are tender and easily pierced with a fork.
Step 2
While the squash and pumpkin are roasting, heat the vegetable oil in a stockpot over medium heat. Add the chopped onion and celery, along with the ground cinnamon, nutmeg, and cloves. Sauté this aromatic mixture for about 3 to 5 minutes until the onions are translucent and fragrant. Next, crumble the vegetable bouillon cubes into the pot and stir well to combine.
Step 3
Now, it's time to add the magic! Slowly pour in the boiling water while stirring the mixture. Once it reaches a boil, toss in the chopped carrots and diced sweet potato. Season with salt to taste, cover the pot, and let it simmer for about 20 to 25 minutes, or until the carrots and sweet potato are tender.
Step 4
Once the squash and pumpkin are done roasting, carefully scrape the flesh from their skins and add it to the soup. Allow the soup to cool for about 15 minutes before blending. This is a great time to take a moment and appreciate the vibrant colors and aromas of your creation!
Step 5
In batches, ladle the soup into a blender or food processor and blend on high until smooth and creamy. Repeat this process until all the soup is blended to your desired consistency. Return the blended soup to the stockpot over medium heat.
Step 6
Finally, stir in the evaporated milk and fresh orange juice, allowing the soup to heat through for another 10 to 15 minutes. This step adds a lovely creaminess and a hint of citrus that brightens the flavors. Serve hot and enjoy the comforting warmth of this creamy orange vegetable soup!