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Orange Vegetables Soup
Orange Vegetables Soup
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
165 minutes
Delicious autumn vegetable soup with pumpkin, butternut squash, carrots, and sweet potatoes.
Ingredients:
  • 1 butternut squash, halved and seeded
  • 1 small pumpkin, halved and seeded
  • 3 tablespoons vegetable oil
  • 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
Instructions:
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • In a large baking dish, nestle the squash and pumpkin together before adding a generous 1-inch layer of water. Seal the dish with a shiny shield of aluminum foil.
  • Roast in a preheated oven until the squash and pumpkin are tender, for about 1 to 1 1/4 hours.
  • Start by heating oil in a stockpot over medium heat. Saute onion, celery, cinnamon, nutmeg, and cloves for 3 to 5 minutes until fragrant. Crumble in the vegetable bouillon and mix well. Slowly pour in boiling water while stirring constantly. Once boiling, add carrots and sweet potato, season with salt, cover, and simmer for 20 to 25 minutes until tender. Remove from heat and stir in the flesh of baked squash and pumpkin. Let the soup cool for 15 minutes before serving.
  • Blend soup in batches until smooth. Return blended soup to pot, stir in evaporated milk and orange juice, and heat for 10-15 minutes.

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