Creamy Orange Vegetable Soup

I realize that the title of this post is kind of misleading. When you see the word creamy, you probably imagine a rich and creamy soup, full of…well, cream.

In actuality, this soup is thick and rich. However, it is not only devoid of cream, but it’s pretty healthy.

I’ve been making this soup for years, and it is one of my all-time favorites. While this soup is delicious all year round, the flavors and colors are absolutely perfect for fall. And because this soup freezes magnificently, I freeze it in single servings, and pop one in the microwave when I come home from work late on a frigid fall or winter night.

This soup is thick and filling, and warms you right to the very core. Best of all- it’s super simple to make.

Saute some onions. Add some garlic if you are so inclined. (I think garlic makes anything better. Except maybe ice cream.)

Cut up your butternut squash. This is the tough part, but don’t let the big scary vegetable stop you. Or buy pre-chopped butternut squash. I won’t tell anyone. You don’t need to make your pieces very small, you’re going to puree it all in the end anyway.

The peel and cut your carrots and sweet potatoes. Stop for a minute to enjoy the beautiful orange colors. Then dump them in your pot. Mix everything together.

Add some spices and liquid and bring it to a boil. Turn the flame down and forget about it completely while you go to Costco. When everything is soft, let it cool a bit, then puree it with an immersion blender (best kitchen tool ever!).

That’s it! 

Creamy Orange Vegetable Soup:


Olive oil for frying, about 3 Tbsp

2 large onions

2-4 cloves garlic (depending on size and taste)

1 large (approximately 4 lb) butternut squash

2 large carrots

2 sweet potatoes

4 cups (1 32-oz box) vegetable broth

4 cups water

1 Tbsp salt, or to taste

1/4 tsp black pepper, to taste

more water, to reach desired consistency (about 3 cups)


Heat oil in a large pot. Dice onions and fry over medium flame until translucent. Add minced garlic. Peel and cut butternut squash into large cubes (about an inch) and add to pot. Peel and chop carrots and sweet potatoes. Add to pot. Stir to combine.

Saute on medium flame for about 20 minutes, or until vegetables appear to soften a bit. Add broth, water, salt and pepper. Bring everything to a boil, then turn the flame down to a simmer. Leave it to boil for about 2-3 hours, until all of the vegetables are tender. Turn the flame off.

When the soup is cooled somewhat, puree it with an immersion blender, or in batches in your ordinary blender. Add some water (about 3 cups, depending on how much boiled away and how thick you like your soup) until you reach your desired consistency.

Serve hot. When reheating, you may need to add some water to prevent the soup from becoming too thick.

As always, enjoy!

Opinions please: I love the idea of taking step by step photos of my recipes, but often wonder if it’s worth the extra work. Please let me know if you find the photos in this recipe, or in recipes in general, useful. 

Thanks for stopping by!


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  1. says

    I make this soup, too, and it’s always terrific. As far as the step-by-step photos, they’ve been really helpful in certain recipes (potato knishes coming to mind). In others, this one included, they aren’t as needed but still add nice visual variety.

    And I love your bowl.

    • says

      I simmered it loosely covered with foil; I made it in a huge pot that doesn’t actually have a lid. You should be able to cover it or uncover it, either way keep an eye on it.

  2. says

    Can’t wait to try this. I’ve been waiting for another soup from you, your pea soup is a family favorite already! Need some good wintry soup weather and a free evening… mmm.

  3. Rochie says

    Was directed here from More Quiche, Please. How did you know that I was looking for a great Butter squash soup? Looking forward to trying this.

  4. says

    This looks great–I love the combination of sweet potato, carrot and squash. And the freezing in individual portions is so clever! (Too late for my last batches, which were frozen in large amounts).

  5. says

    This was sooo good. And filling and healthy. I don’t even mind that I have four containers of leftovers, makes it worth all that muscle work chopping what must have been the three hardest items in the vegetable aisle.

    I used water instead of vegetable broth and it came out fine (added some spice to compensate but I don’t imagine it made a world of difference)

    What kind of croutons are those? I made garlic-dill croutons out of whole wheat bread; I think they added a lot.

  6. shaindy says

    Just found this recipe, I love step by step instructions, and often wonder why floggers don’t use it for complicated recipes

  7. Mindy says

    Yummy hearty soups are my favorite. And I love the pictures, that way you can See what it’s supposed to look like while you make it!

  8. ashleigh says

    hi do you not have to use cream with this recipe?? going to make it this week but dont want to be getting anything wrong

  9. Naomi says

    Thank you!!! I made this soup and bought ingredients to make two of your cakes/bundts.
    I really appreciate how clear and easy you make my YT cooking.
    Have a sweet wonderful new year!!


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