Squash & Orange Soup

Squash & Orange Soup

Yield: 8 servings

Squash & Orange Soup


  • 1 large orange
  • 6 cups cubed squash
  • 1 cup chopped onions
  • 1 cup chopped, seeded, canned tomatoes
  • 1/4 tsp paprika
  • 2 cups chicken stock
  • cilantro and orange zest for garnish
  • dollop of sour cream or yogurt
  • dash of hot pepper
  • 1/4 cup lemon juice
  • salt and pepper
  • 1 cup light cream
  • 1 can coconut milk


Squeeze juice from orange (2 cup) and set aside.

In a large saucepan combine squash, paprika, onions, tomatoes, stock and hot pepper sauce.

Simmer, covered, until vegetables are tender, about 30 minutes. Puree with an immersion blender.

Add reserved orange and lemon juices; season with salt and pepper to taste.

Stir in the light cream and coconut milk and heat.Taste and adjust seasonings.

Drop a dollop of sour cream or yogurt into each serving and garnish with cilantro and orange zest.