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+ servings

Orange-Scented Winter Squash and Carrot Soup


  • Bouquet Garni
  • 6 allspice berries
  • 4 green cardamom pods, lightly crushed (or ¼ tsp ground cardamom)
  • 2 bay leaves
  • 2 sprigs of thyme
  • 10 peppercorns
  • Strips of zest from an orange

  • Soup
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • ½ lb carrots, diced
  • 2 lbs winter squash, peeled
  • 2 cloves garlic, minced
  • 6 cups water, chicken or vegetable stock
  • 1 medium potato
  • Salt + freshly ground black pepper
  • ½ cup fresh orange juice (or additional stock or water)
  • pinch cayenne (optional, depending on your heat tolerance)

  • Garnish
  • ¼ cup cooked black quinoa
  • drizzle toasted pistachio oil


  • Bouquet Garni
  • Cut a square of cheesecloth big enough to make a bag for the spices, herbs, and orange peel.
  • Place all of them on the cheesecloth before folding the ends over, rolling it up, and tying it tightly with a kitchen string

  • Soup
  • In a large, heavy soup pot or Dutch oven, warm the olive oil before adding the onion and carrots. Cook, stirring, until tender ( ~ 5 min )
  • Add the squash and garlic; Cook, stirring until fragrant ( ~ 1 min )
  • Add the water (or stock), potato, bouquet garni, a pinch of salt, and bring to a boil. Reduce heat, cover and simmer until the squash is tender ( ~ 45 min - 1 hour )
  • Remove the bouquet garni, but first, press it against the side of the pot to extract the liquid
  • Purée the soup with either a hand or regular blender. Return to the pot and whisk in the orange juice
  • Adjust seasonings and heat through

  • Garnish and Serve
  • Toss the quinoa with a tsp of pistachio oil
  • Ladle the soup into bowls and top with a sprinkling of quinoa. Drizzle a little more oil over each bowl before serving