Friday, January 3, 2014

Warming Squash - Orange Soup {#12WksWinterSquash #Vegan}

Happy Monday and welcome to week 9 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  It is week nine and this time I am just making it in time.  You thought I would not be able to get my act together, right?!  Yes,  I may have had a little too much fun hanging out with my kids and just enjoying a life of leisure.  No worries this slacking lifestyle comes to an end this coming Monday when school is back in session, and my office goes back on its regular work schedule.

My dish today is an easy, yet delicious soup. Packed with sweetness, yet savory with a tiny little punch from the fresh ginger.  We like thick soups, if you do not just add more liquid to it.  By the way this soup is so easy you can have it on the table in 30 minutes if you use frozen butternut squash.

Warming Squash - Orange Soup
  • 1 Tbs Canola Oil
  • 2-1/2 C of peeled winter squash 
  • 2 Tbs of fresh ginger, finely minced
  • 1 Tbs of minced garlic
  • 1 Tbs zest from an untreated orange
  • 1 tsp. ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne {or more if you like spice}
  • 1/2 C fresh squeezed OJ
  • 3/4 C water {or more if you like a thinner soup}
  • Salt
  1. Heat Canola oil in stock pot and when hot,
  2. Add ginger, garlic, coriander, cumin, and cayenne.  Stir and sauté for a couple of minutes until spices are fragrant.
  3. Add orange zest together with squash.  Mix with the spice/garlic in the pot until squash is coated then,
  4. Add OJ together with water. Stir up all the bits from the bottom of the pot.
  5. Bring to a simmer, cover and cook for about 15 - 20 minutes until the squash is soft.
  6. Using an immersion blender carefully puree the soup.  Be very careful, because the hot liquid has a tendency to splatter out of the pot onto hands.
  7. Adjust salt, and cayenne to taste.

Please share your winter squash recipe with us


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