Gingered Orange Squash Soup with a Swirl of Almond Cream
Gingered Orange Squash Soup with a Swirl of Almond Cream
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Yield: 6
Category: Soup
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
2 onions, diced
2 cloves garlic, minced
1 inch piece fresh ginger, peeled and chopped
6 cups butternut squash or pumpkin, diced
1 umami instant stock sachet dissolved in 4 cups water
1 cup freshly squeezed orange juice
Grated zest from one orange
Scant pinch of nutmeg
Almond cream, to serve
Orange slices, to serve
Orange zest, to serve
Parsley, to serve
For the almond cream: 1/2 cup blanched almonds, soaked overnight in filtered water
Water, as needed to blend the almond cream
Description
This gingered orange squash soup is soothing, fragrant, and naturally sweet. Butternut squash or pumpkin is simmered with onion, garlic, fresh ginger, umami stock, orange juice, orange zest, and a scant pinch of nutmeg, then blended until silky smooth. A spoonful of almond cream and fresh orange garnish make it bright, elegant, and deeply comforting.
How-to? Steps
Step 1: Sauté the aromatics
Warm a splash or two of water in a soup pot over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
Step 2: Simmer the squash
Add the squash, stock, orange juice, orange zest, and nutmeg and bring to a boil. Cover, reduce the heat to low, and cook until the squash is very soft, about 30 minutes.
Step 3: Blend
Transfer the soup to a high-speed blender and blend until smooth.
Step 4: Make the almond cream
For the almond cream, soak the blanched almonds overnight in filtered water. Discard the soaking water, place the almonds in a high-speed blender, and add enough fresh water to blend to a thick cream.
Step 5: Serve
When serving, stir in a spoonful of almond cream and garnish with orange slices, orange zest, and parsley.