Bowl of Sunshine – Ginger Butternut Orange Soup

May 18, 2009.   1 Comments.   Categories Chef David Wells, Contributing Chefs, Light / Healthy, Soups, Vegetarian.  


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.

1 Comment

  1. I’ve been looking for a new butternut soup recipe to try & this looks scrumptious! I love the additional flavors of ginger & orange!

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