Cleansing Butternut Squash Soup (Healthy & Vibrant!)

This Cleansing Butternut Squash Soup is exactly what I crave when I want something nourishing, light, and absolutely packed with flavor! It’s a vibrant, smooth soup featuring naturally sweet butternut squash, carrots, zesty orange, and warming spices like ginger, turmeric, and cayenne. I love making this Butternut Squash Soup because it feels so wholesome and revitalizing. While the original inspiration mentions a post-holiday cleanse, this soup is fantastic anytime you want a healthy reset or just a delicious, comforting meal, especially lovely during these fresh spring days!

Why You’ll Love This Cleansing Butternut Squash Soup

• Healthy and Nourishing: Packed with nutrient-dense butternut squash, carrots, ginger, and turmeric.
• Vibrant Flavor: The combination of sweet squash, tangy orange, and warming spices is incredibly flavorful.
• Easy to Make: Simple stovetop simmering and blending make this soup effortless.
• Vegan & Gluten-Free: Naturally fits these dietary patterns.
• Light Yet Satisfying: Comforting without being heavy, perfect for a light meal or starter.

Ingredients for Butternut Squash Cleansing Detox Soup

Here’s what you’ll need to make this vibrant and healthy soup. The full list with measurements is in the recipe card below.

Vegetables & Aromatics

• Butternut squash, peeled and diced (Vegetable)
• Carrots, peeled and sliced (Vegetable)
• Red onion, sliced (Vegetable)
• Ginger knob, peeled and chopped (Aromatic)

Liquid & Flavor

• Vegetable broth (low-sodium) (Liquid)
• Freshly squeezed orange juice (Fruit Juice)
• Orange zest (Flavoring)
• Olive oil (for drizzling) (Oil)
• Coconut milk (optional garnish) (Dairy Alternative)

Spices & Seasoning

• Turmeric (Spice)
• Cayenne pepper (Spice)
• Salt (Seasoning)
• Fresh cracked pepper (Spice)

Garnish

• Parsley

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the pure flavors in this Cleansing Butternut Squash Soup, but here are some tasty variations:

• Add Apple: Add a peeled and diced apple along with the squash and carrots for extra sweetness.
• Different Squash: Use other winter squashes like acorn squash, pumpkin, or kabocha squash.
• Make it Creamier: Blend in some soaked cashews or stir in more coconut milk for extra creaminess.
• Different Spices: Add ground cumin, coriander, or a pinch of cinnamon.
• Add Protein: Stir in some rinsed and drained white beans or chickpeas after blending for a heartier soup.

How to Make Cleansing Butternut Squash Soup

Let me show you how easy it is to make this vibrant Butternut Squash Soup:

Combine and Cook

1. In a large pot or Dutch oven, I add the diced butternut squash, sliced carrots, and sliced red onion.
2. I add the turmeric, chopped ginger, and cayenne pepper.
3. I cover the vegetables with the vegetable broth.
4. I bring the mixture to a boil over medium-high heat, stirring occasionally.
5. Once boiling, I turn the heat down to maintain a simmer and partially cover the pot.
6. I let it cook for 15-20 minutes, or until the squash and carrots are very soft and cooked through.

Blend and Finish

1. Once the vegetables are tender, I carefully use an immersion blender right in the pot to puree the Butternut Squash Soup until it’s completely smooth. Alternatively, I can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. Be very careful when blending hot liquids!
2. I stir in the freshly squeezed orange juice and orange zest.
3. I taste the soup and adjust the seasoning with salt and pepper to my liking.

Serve

1. Garnish
2. Serve hot

Tips and Tricks for the BEST Butternut Squash Soup

Here are my secrets for making this Cleansing Butternut Squash Soup truly exceptional:

• Use Fresh Ginger: Fresh ginger provides a much brighter, more potent flavor than dried ginger powder.
• Don’t Boil Vigorously: Maintain a gentle simmer while cooking the vegetables to ensure they cook evenly and retain nutrients.
• Blend Until Smooth: For the creamiest texture, blend the soup thoroughly until completely smooth.
• Adjust Consistency: If the soup is too thick after blending, thin it out with a little more vegetable broth or water until it reaches your desired consistency.
• Orange Juice at the End: Adding the orange juice and zest after blending preserves their bright, fresh flavor.

How to Serve

This Butternut Squash Soup is delicious served hot! Enjoy it:

• Garnished: Drizzle with a little olive oil or coconut milk, and sprinkle with chopped fresh parsley or cilantro. Toasted pumpkin seeds (pepitas) would also be great for crunch!
• With Bread: Serve with crusty bread (gluten-free if needed) for dipping.
• As a Light Meal: Perfect on its own for a light lunch or dinner.
• As a Starter: An elegant and healthy start to a larger meal.

Make Ahead and Storage

This soup is fantastic for making ahead, and the flavors deepen overnight! Store leftover Butternut Squash Soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave. This soup also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs about Cleansing Butternut Squash Soup

• Can I use frozen butternut squash?
  • Yes, frozen butternut squash cubes work well and save prep time! You may need slightly less simmering time.
• Is this soup spicy?
  • The cayenne pepper adds a gentle warmth. Adjust the amount or omit it based on your preference for heat in this Butternut Squash Soup.
• Can I use a different type of squash?
  • Absolutely! Acorn squash, kabocha squash, or even sweet potatoes would be delicious substitutes, though cooking times might vary slightly.

Enjoy this vibrant, healthy, and incredibly flavorful Cleansing Butternut Squash Soup! It’s a perfect bowl of nourishing goodness.

Butternut Squash Cleansing Detox Soup

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Cook Time: 20minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Soup, Vegan, Vegetarian, Gluten-Free, Detox
• Cuisine: American

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Description

This butternut squash detox soup is perfect for those in serious need of a detox diet and cleanse. It’s a vibrant, healthy soup packed with butternut squash, carrots, ginger, turmeric, and a hint of citrus.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and diced (about 4–6 cups)
• 1 pound carrots (about 8–10 medium), peeled and sliced
• 1/2 medium red onion, sliced
• 4 cups low-sodium vegetable broth (plus more if needed)
• 2 tablespoons freshly squeezed orange juice (from about 1/2 orange)
• Zest from 1/2 orange
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper (or less, to taste)
• One 1-inch knob fresh ginger, peeled and chopped
• Salt, to taste
• Fresh cracked black pepper, to taste

Optional Garnishes:

• Drizzle of olive oil
• Drizzle of coconut milk
• Chopped fresh parsley

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Instructions

• Combine Ingredients: In a large pot or Dutch oven, combine the diced butternut squash, sliced carrots, and sliced red onion. Add the turmeric, chopped ginger, and cayenne pepper.
• Add Broth: Pour the vegetable broth over the vegetables and seasonings. Ensure the vegetables are mostly covered (add a bit more broth or water if necessary).
• Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and simmer for 15-20 minutes, or until the butternut squash and carrots are very tender when pierced with a fork. Stir occasionally.
• Puree Soup: Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until completely smooth. Alternatively, very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot if using a regular blender.
• Add Citrus & Season: Stir in the fresh orange juice and orange zest. Taste the soup and adjust seasoning with salt and pepper as needed. If the soup is thicker than desired, thin it out with a little more vegetable broth or water.
• Serve: Ladle the soup into bowls. Serve hot, optionally with a drizzle of olive oil or coconut milk and a sprinkle of chopped fresh parsley.

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Notes

• Butternut Squash Prep: Peeling and cubing butternut squash can be challenging. You can often find pre-cut squash in grocery stores. Alternatively, roast the squash halves first until tender, scoop out the flesh, and add it in step 3 (simmer time can be reduced).
• Ginger: Use fresh ginger for the best flavor.
• Spice Level: Adjust the amount of cayenne pepper to your heat preference. Start with less if you are sensitive to spice.
• Broth: Low-sodium vegetable broth keeps this vegan and allows control over saltiness.
• Blending: An immersion blender is easiest. If using a regular blender, work in batches and vent the lid carefully.
• Consistency: Adjust the final consistency by adding more broth or water if it’s too thick.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently.