Cayenne Winter Squash-Speckled Orzo Soup

Once you've prepped the ingredients, this is a simple soup to make. You can even save some time and effort and purchase precut squash from the market. But don't let the simplicity fool you. The appearance is eye-catching and flavor is complex--with a definite kick from the cayenne.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 10 servings (1 cup each)
Share This Recipe


6 cups low-sodium vegetable or chicken broth

1 1/2 teaspoon sea salt, or to taste

1/4 teaspoon plus 1/8 teaspoon ground cayenne, or to taste

4 cups cubed butternut squash

1 1/2 cups whole-wheat orzo

1 cup plain unsweetened almond milk or light soy milk, at room temperature

3 tablespoons thinly sliced fresh chives

1/4 cups sliced natural almonds, toasted


  1. Bring the broth, salt, and 1/4 teaspoon of the cayenne to a boil in a stockpot over high heat. Add the squash, reduce heat to medium-low, and simmer, covered, until the squash is nearly tender, about 15 minutes. Stir in the orzo and almond milk and simmer, covered, until the orzo is al dente and squash is tender, about 8 minutes. Adjust seasoning.
  2. Ladle into bowls, top with the chives, almonds, and the remaining 1/8 teaspoon cayenne, and serve.