Bowl of Sunshine Soup - Ginger, Butternut Orange

This fresh and wonderful recipe was provided by Chef David Wells...

also known as "Grandma Dave."

www.grandmadave.com

Some Nutritional Benefits:

High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

Yield: 10 (12 oz.) servings

Prep time: 45 minutes

Cooking time: approx. 2 hours

Ingredients:

• 1 TB.  olive oil
• 1 large onion, sliced
• 1/4 cup ginger, peeled and sliced
• 2-4 cloves garlic, thinly sliced
• 1 cup rice vinegar or sake
• 1 lg. butternut squash, peeled seeded and rough cut
• 3 quarts H20
• 3 TB. orange zest (orange part of skin only)
• 1/2 bunch cilantro, chopped
• 1/2 bunch scallions, thinly sliced on bias (angle)
• Salt and pepper to taste

Method:

Heat soup pot on medium heat w/olive oil until smoking.

Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.

Add rice wine and simmer for 2-3 minutes.

Add butternut squash and 2 quarts of H20.

Simmer slowly for 2 hours.

Ladle contents into a blender and puree.

CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate.  Always leave some space for heat to escape.

If needed, you can adjust consistency w/remaining quart of H20.

Return pureed mixture to rinsed pot, heat and simmer.

Add cilantro, orange zest, and scallions.

Season w/salt and pepper and serve.