Orange has never looked so beautiful as it does in your spoon right now. Thick and creamy from all-natural ingredients, you can lap up bowl after bowl as you snuggle into the cozy warmth of a cold winter’s day spent with this soup and a good book or movie.
Walking in a winter wonderland just makes me crave one thing- all the steamy, hot foods. There’s nothing quite like wrapping your hands around a warm mug or bowl, all curled up on the couch in fuzzy socks.
Soup is the liquid canvas of the kitchen. All you need is a pot, flame, and stuff to throw in. Basic or complex. Broth or pureed. Thin or chunky. Baby, you can have whatever you like.
I’m partial to thick soups myself. There’s nothing so filling for me as the feeling of spooning up a hearty bowl of warmth that spreads through my whole body. Full disclosure: I have soup in every season. Including the summer, when it’s already hot as blazes outside. Because soup equals comfort, and that has no time restraints. Just sayin’.
This soup in particular I learned to make while taking a gap year after high school. My roommates couldn’t believe that I never had it before, but they were quick to show me what I had been missing. OH BOY, were they right. You’re probably thinking, orange soup? Is she saying to cook real oranges? No, I’m not. (Saving that particular experiment for a rainy day.) This is infinitely better.
Sweet potatoes, carrots, and butternut squash or pumpkin form the base for this creamy delight. You’ll have to get past just one crossroads- savory or sweet? Either one will wow your guests and have them licking the bowl clean like it’s their last meal. The best part is that they’ll never know how EASY and VERSATILE this is to make! Running low on ingredients? Don’t have time to run to the store because, hey, life came knocking? No sweat. Each pot will taste unique, helping you find the sweet spot in those vegetable ratios that satisfies the tiniest taste buds.
Tired of hearing how much I love soup? Just one more thing, I promise. Cooking this soup won’t just fulfill your physical hunger, or hanger if it’s been a long day. Hold up that immersion blender (endearingly referred to as a ‘zhoozher’ after the wonderful sound it makes) proudly; it’s a way to let loose and make some noise. Spoiler: this dish gets LOUD. Beware of concocting with sleeping people in the next room.
All right, time for some real talk. Why are you still sitting here? Soup is calling!
If you try this recipe, I’d love your feedback. Leave a comment, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 2 lbs chopped butternut squash
- 2 large sweet potatoes, chopped
- 3 carrots, peeled and chopped
- 6 cups water
- 3 cinnamon sticks
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp sea salt
- ⅛ tsp black pepper
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp cloves
- ⅛ tsp cardamom
- Place vegetables, water, and cinnamon sticks in large pot. Boil over medium-high heat for 15 minutes.
- Add remaining ingredients. Simmer for 30-40 minutes, or until vegetables are very soft.
- Puree with immersion blender (or in standing blender if preferred).
- Adjust seasonings to taste. Serve hot. Optional: garnish with sprinkle of cinnamon or cinnamon stick.