This orange soup is made with everything orange - carrots, butternut squash, pumpkin and sweet potatoes. It's a healthy meal that's packed full of beta-carotene. It's the perfect soup for the cold winter months.
To cut down on the prep time, I chose to chop up the squash & pumpkin in large pieces & steam/boil until tender (approx. 15 mins). run under cold water until the pieces can be handled - scoop flesh out as instructed in step 4. (I also find that roasting veg rather than steaming gives the soup an odd after taste, so I avoid it whenever possible.) I didn't have any celery, but the soup tasted fine without it and I added 1/2 cup rather than 1/4 cup of orange juice to mellow the taste a bit. The end result was lovely & this recipe will definately be used again - a great autumn/winter soup! - 12 Nov 2007 (Review from Allrecipes US | Canada)
Our family loved this soup. I used canned pumpkin instead of fresh--about 3/4 of a can and 5 cups of vegetable broth instead of the cubes and water. It was full of flavor and great with fresh bread. Yum! - 08 Sep 2008 (Review from Allrecipes US | Canada)
Very healthy and tasty soup! And I even had to make a number of substitions because I didn't have all the ingredients. It makes a lot and freezes well. - 14 Nov 2008 (Review from Allrecipes US | Canada)