Roasted Butternut Squash, Carrot and Orange Soup Recipe

  • Yield:

    8 to 10 servings

  • Total Time:

    1 hr 5 mins

  • Prep Time:

    20 mins

  • Cook Time:

    45 mins


  • 2 tablespoons Mazola® Corn Oil
  • 3 carrots, cut into 3-inch chunks
  • 2–3 pounds butternut squash, cut in half lengthwise
  • 2 tablespoons Mazola® Corn Oil
  • 1 onion, roughly chopped
  • 1 clove garlic, sliced
  • 2 teaspoons thinly sliced fresh ginger
  • ½ teaspoon ground cinnamon
  • 6 cups chicken broth
  • ½ cup half and half
  • ½ cup fresh squeezed orange juice
  • 1 tablespoon honey, optional


  1. Step 1) Preheat oven to 400°F.
  2. Step 2) Coat carrots and cut surfaces of butternut squash with 2 tablespoons corn oil and place on a foil lined, rimmed baking sheet.
  3. Step 3) Roast for 30 to 35 minutes, or until tender. Remove from oven and set aside until cool enough to handle.
  4. Step 4) Heat 2 tablespoons corn oil in a large saucepan over medium heat. Sauté onion until tender. Stir in garlic, ginger and cinnamon; continue to cook for 1 minute. Remove from heat and add roasted carrots.
  5. Step 5) Scoop butternut squash away from skin using a spoon and discard skin. Add cooked butternut to soup with chicken broth. Puree soup using a blender, then return to saucepan.
  6. Step 6) Stir in half and half, orange juice and honey. Bring to a boil, stirring occasionally. Serve immediately.
  7. Serving Suggestion: This soup is delicious topped with these simple whole wheat Parmesan crostini: lightly brush slices of whole wheat bread with corn oil, toast in a nonstick skillet over medium heat for 1 to 2 minutes per side, or until browned. Remove from heat and sprinkle with shredded Parmesan cheese. Cut diagonally to form triangles.