POJ on The Rhode Show making Butternut Squash Soup

Discover Newport brings Brigid Rafferty from The Power of Juice to In the Kitchen on The Rhode Show making Butternut Squash Soup.

Link to The Rhode Show website


  • 1 Butternut Squash, peeled and chopped into 2-3” cubes
  • 1 Yellow Onion, peeled and roughly chopped
  • 3 Garlic cloves, peeled and smashed
  • 3 Tbsp. Olive Oil
  • Sufficient Vegetable or Chicken Stock to cover the chopped squash (approximately 4-6 cups)
  • 2 Juicing or Navel Oranges, juiced and zested (save the juice and zest separately)
  • Sufficient crème fraiche, sour cream, plain yogurt (vegan or conventional) to garnish each serving (1/4 – ½ cup)
  • Salt and pepper to taste


  1. Pour the olive oil into a soup pot and head to medium-high
  2. Add the chopped onion and sauté, stirring for 3-4 minutes until translucent
  3. Add the smashed garlic and sauté, stirring for a couple of minutes
  4. Add the chopped Butternut Squash and sauté, stirring for another couple of minutes to lightly caramelize the squash
  5. Add the broth to cover the squash so that the level of broth exceeds the squash by around 1 inch of liquid
  6. Cook for 20-30 minutes until the squash is soft
  7. Remove from the heat and add the orange juice and orange zest
  8. Blend in a traditional blender or using an immersion blender until smooth (leave chunks if you prefer)
  9. Season with salt and pepper to taste
  10. Ladle into soup bowls
  11. Garnish with a dollop of crème fraiche or substitute of your choice
  12. Serve

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