Butternut Squash Soup with Ginger and Orange
Fresh ginger and orange juice makes this easy Roasted Butternut Squash Soup with Ginger and Orange simply the best. Dairy-free but creamy, vegan and paleo.
Flavour & Savour
2 - 3 lb
medium butternut squash,
peeled, seeded and cut into 1 inch cubes
grape seed oi,l
or other high temperature oil
peeled and finely grated
freshly squeezed (about ½ an orange)
organic vegetable broth,
for vegan diet, or chicken broth
sea salt and ground pepper
Pre-heat oven to 400°F. and line a baking sheet with parchment paper.
Peel and cut the squash in half. Remove the seeds. Chop into 1-inch cubes.
Put in a large bowl and toss with 2 teaspoons extra virgin olive oil. Spread out on the baking sheet in a single layer and roast for 20 minutes or until tender.
Meanwhile, saute onion in oil in a large pot until transparent but not browned. Add the chopped garlic to the pot and cook for 2 minutes.
Once the squash is tender, add to the pot along with the ginger, orange juice and broth. Simmer for about 5 minutes.
Season with salt and pepper. Taste and adjust if necessary.
Transfer to a high-speed blender and puree until as smooth as velvet. You may have to do this in 2 batches, depending on the size of your blender container.
Serve, topped with crispy shallots and toasted sage leaves, or with toasted pumpkin seeds or other topping suggested in the post above.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com