Monday, November 21, 2011

Butternut Orangy Gingered Soup

Another way to "blenderize" butternut squash *snicker*

1 Butternut squash, peeled and seeded
1/2 yellow onion, chopped
3 cloves garlic, minced
about 1 1/2 TBS minced fresh ginger
1/4 cup fresh OJ (1 medium orange, please zest first)
3 cups broth (Imagine NO Chicken)
2 Yellow Potatoes, peeled and cubed

In a large soup pot, saute onions, garlic and ginger with a bit of water for about 5 minutes. Add the OJ and simmer about 3 minutes more.
Stir in remaining ingredients and cover, simmering about 25-30 minutes.

Ladle into a blender and puree until smooth. Add salt and black pepper to taste and garnish with fresh zest and a bit of fresh parsley or cilantro.

Of all the ways I have had butternut squash soup, this one is my FAVORITE, my omni's favorite too. Thanks To Colleen Patrick Goudreau, author of "Color Me Vegan" for this amazing recipe.

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