Squash Soup with Ginger & Orange
Adapted from The New Book of Soups
Prep time: 10 minutes
Cooking time: 40-50 minutes
1 tbsp butter
1 ¼ cups diced onion
1/3 cup diced carrot
1/3 cup diced celery
1 tbsp fresh ginger, minced
1 large clove garlic, minced
3-4 cups broth – chicken or vegetable (have some extra handy in case the soup is too thick for you)
2 cups butternut squash, cubed
1 cup acorn squash, cubed
(Ruth’s note: - I couldn’t find butternut squash, so I just used 3 cups of whatever winter squash I had on hand – still delicious)
½ cup yellow potato, peeled and sliced
Salt & freshly ground black pepper to taste
1 tsp zest of one orange (Ruth’s note: I used the zest of 1 orange and added the juice as well)
1. In a large Dutch oven over medium-low heat, melt the butter.
Ruth’s note: given that I like a really fine puree, I just cut my onion, carrot and celery into large chunks and process in the food processor, dropping the garlic through the feeding tube while the motor is running, until it’s all finely chopped.
2. Raise the temperature to medium high and add the chopped onion, carrot, celery, ginger and garlic to the butter and cook for about 5 minutes – until the vegetables are tender and translucent, stirring frequently so the mixture won’t brown.
3. Add the broth, squash and potato. Bring to a simmer over medium low and cook until the squashes are tender enough to mash easily with a fork. (Ruth’s note: the book recommends 20 minutes, perhaps my cubes were too large, but I needed more time.)
3. Puree the soup until smooth. You can do this in a food processor or blender, but I prefer to use my immersion blender right in the pot. Much easier on the clean up!
4. Season the soup to taste with salt, pepper, orange zest and juice.
Makes you forget it's Winter!