Color Me Vegan – Orange
Butternut Squash Orange Ginger Soup
1 tablespoon water, for sauteing
1 Large yellow or white onion, coarsely chopped
3 tablespoons minced fresh ginger
4 cloves garlic, minced
1/4 cup fresh orange juice
1 large butternut squash, peeled, seeded, and cubed
2 medium yellow potatoes, peeled and quartered
3 1/2 cups vegetable stock
salt and pepper to taste
2 tablespoons finely chopped cilantro, for garnish
zest from 2 onions, for garnish
Add the water to a large soup pot over medium heat. Saute the onion, ginger, and garlic for 5 minutes. Add the orange juice, and simmer for about 3 minutes. Add the butternut squash, potatoes and stock. Simmer slowly for about 25 minutes or until the squash and potatoes are fork-tender.
Ladle the contents into a blender and puree or use an immersion blender directly in the pot. Return the pureed soup to the soup pot and reheat over low heat. Season with salt and pepper to taste and divide among 4-6 bowls.
Garnish the individuals with cilantro, orange zest and scallions.
From: Color Me Vegan by Coleen Patrick-Goudreau