Butternut-Orange Soup

April 14, 2021 , ,

From The Kingston Hotel Café Cookbook. Recipe contains dairy.


  • 1 T. minced garlic
  • 2 C. diced onions
  • 3 ½ C. peeled and cubed butternut squash
  • 4 T. butter or canola oil
  • 2 C. water
  • Zest of 1 ½ oranges
  • 1 ½ C. heavy cream
  • 2 t. salt
  • 1 T. sugar or honey


  1. Sauté the onion, garlic and squash in the butter or oil until the onion becomes transparent. Add the water, cover and bring to a boil. Simmer ½ hour.
  2. Puree the soup in a blender and return to the pot. Add the remaining ingredients. Do not boil.
  3. Split Soup of Beet-Lemon Soup and Butternut Orange Soup (see other Recipe)
  4. Serve 2 soups together. Pour the two soups into a bowl simultaneously and at the same rate, one with your left hand and the other with your right hand, to make a perfect visual line down the middle.

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