Delicious and Healthy Orange Vegetable Soup Recipe

Name: Delicious and Healthy Orange Vegetable Soup Recipe
Total time: 2 hrs 45 mins
Ingredients: 1 butternut squash, halved and seeded; 1 small pumpkin, halved and seeded; 3 tablespoons vegetable oil; 1 onion, chopped; 2 celery ribs, chopped; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; 0.5 teaspoon ground cloves; 4 cubes vegetable bouillon; 5 cups boiling water; 3 medium carrots, peeled and chopped; 1 large sweet potato, peeled and diced; salt to taste; 1 (12 fluid ounce) can evaporated milk; 0.25 cup fresh orange juice

This vibrant and nutritious soup is made from a delightful combination of orange vegetables, including pumpkin, butternut squash, carrots, and sweet potatoes.

Total time2 hrs 45 mins
Prep time1 hr
Cook time1 hr 30 mins
Yield6 quarts, 16

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Servings

Instructions

Preheat your oven to 400 degrees F (200 degrees C) for baking the squash and pumpkin.
Arrange the squash and pumpkin pieces in a large baking dish. Add approximately 1 inch of water to the dish, then cover tightly with aluminum foil to steam.
Bake in the preheated oven until the squash and pumpkin are fork-tender, usually taking about 1 hour to 1 hour and 15 minutes.
Heat the oil in a large stockpot over medium heat. Add the chopped onion, celery, cinnamon, nutmeg, and cloves to the hot oil, and sauté for 3 to 5 minutes, stirring frequently. Crumble the vegetable bouillon into the onion mixture and stir well. Gradually pour the boiling water into the mixture, stirring continuously. Bring the water back to a boil, then add the carrots and sweet potato; season with salt. Cover the pot and cook until the potato and carrots are tender, about 20 to 25 minutes. Remove from heat and allow to cool slightly. Scoop the flesh from the baked squash and pumpkin and add it to the soup.
Ladle the soup in batches into a blender or food processor and blend on high speed until completely smooth. Repeat this process until all of the soup has been blended. Pour the blended soup back into the stockpot and heat over medium heat. Stir in the evaporated milk and orange juice. Cook the soup until it is heated through, approximately 10 to 15 minutes.

Nutrition

Calories: 134 kcal
Fat Content: 5 g
Fiber Content: 3 g
Sugar Content: 7 g
Sodium Content: 66 mg
Protein Content: 3 g
Cholesterol Content: 7 mg
Carbohydrate Content: 22 g
Saturated Fat Content: 2 g
Unsaturated Fat Content: 0 g