| Category: | | Soups & Stews | | Style: | | American | | Special Consideration: | | Vegetarian | | Servings: | | 6-8 |
Description:
I just tried this recipe for the first time as my first soup of the season. It was DELICIOUS! I got the recipe from McDougall Program newsletter I receive. The only modification I made was to add 1 tablespoon of olive oil before adding the first ingredients.
Ingredients:
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg
Directions:
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.
Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.
Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.
 | I was just thinking that
1) I wanted a recipe for squash
2) I wanted a nice soup recipe
So this is perfect. I just have to figure out how to assemble my blender. |
 | I wish it was cold here (AT ALL--it's still high 90s during the day) to have soup. I LOVE butternut squash. I'll keep this handy.
Did it have an asian flavor? |
 | Question: Would substituting chicken stock work or would it change the flavor too much? |
 | tracy wrote on Oct 3, '05, edited on Oct 3, '05  Question: Would substituting chicken stock work or would it change the flavor too much?  I think chicken stock would be fine. I probably wouldn't use as much though. Maybe only 2 cups chicken stock and the rest water since it does have a stronger taste. |
| tracy wrote on Oct 3, '05 I was just thinking that
1) I wanted a recipe for squash
2) I wanted a nice soup recipe
So this is perfect. I just have to figure out how to assemble my blender. Fabulous! I hope you like it. It was REALLY easy. There is not a lot of work involved. Mostly just waiting for it to cook. BTW, I highly recommend getting an immersion blender if you don't already have one. I know I'll make this soup quite often using an immersion blender. If I had to use my regular blender, I probably wouldn't make it as often because it's just a tiny bit more of a hassle. |
| tracy wrote on Oct 3, '05 Did it have an asian flavor? not really. |
 | What is an immersion blender? Would a food processor work better than a blender?
btw, the recipe sounds fabulous, and I look forward to trying it. |
| tracy wrote on Oct 3, '05 What is an immersion blender? Would a food processor work better than a blender?
btw, the recipe sounds fabulous, and I look forward to trying it. Here is an example.
http://www.kitchenaid.com/catalog/category.jsp?categoryId=208
You can get cheaper versions, this just happens to be the one I found on-line. It makes it easier because you can just put it directly into the pot that you're cooking the soup in. You don't have to dirty up a blender or food processer. |
| tracy wrote on Oct 3, '05 Sounds like something I might need to have... I'm wondering if I can just use my hand mixer on a very low level? Or if the Immersion blender can double as a mixer? I don't think using the hand mixer would work very well. The immersion blender can act as a mixer in some instances. For example, I used it to make mashed potatoes. I don't know if it works well in all situations though.
FYI, mine is Cuisinart. |
| kayt wrote on Oct 22, '05 WARNING: If you can get the squash pre-cut, do it! I just spent a lot of time and effort cutting up mine. That's hard work! |
| kayt wrote on Oct 22, '05 Okay, I made this tonight and we highly recommend it. I did use all chicken stock instead of veggie or water -- it still tasted great. And I served it with a dollop of creme fraiche for garnish and some crusty french bread.
Excellent recipe, Tracy! I look forward to making it again (and hopefully I'll find tat pre-chopped squash!).
|
| tracy wrote on Oct 22, '05 Okay, I made this tonight and we highly recommend it. I did use all chicken stock instead of veggie or water -- it still tasted great. And I served it with a dollop of creme fraiche for garnish and some crusty french bread.
Excellent recipe, Tracy! I look forward to making it again (and hopefully I'll find tat pre-chopped squash!).
awesome! i'm so glad you liked it!! it also freezes well if you have any leftovers!
did you make the creme fraiche? |
| kayt wrote on Oct 22, '05 did you make the creme fraiche? Oh no. Over here, creme fraiche is in all the supermarkets. It's wonderful -- much tastier than sour cream. |
| tracy wrote on Oct 22, '05 Oh no. Over here, creme fraiche is in all the supermarkets. It's wonderful -- much tastier than sour cream. that's great! i don't think you can buy it here. at least i've never seen it! |
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