SQUASH & SWEET POTATO SOUP
From: Peak of the Market (Winnipeg, Manitoba, Canada, 9/3/2016)
1/4 cup vegetable oil
1 lb butternut squash, diced
2 medium sweet potatoes, peeled & sliced
1 medium onion, diced
2 minced garlic cloves
1 tablespoon minced gingerroot
1 teaspoon fresh thyme, chopped
1/4 cup orange juice concentrate
8 cups chicken or vegetable broth
1/2 cup cream or milk (optional)
Salt & pepper to taste
1 tablespoon grated orange peel (orange zest)
1. In a large saucepan over medium heat, heat the oil. Add the squash, sweet potatoes & onion. Cook, stirring often, for 5 to 10 minutes or until slightly softened.
2. Add the garlic, ginger, thyme, orange juice concentrate & broth. Bring the mixture to a boil, then reduce the heat. Cover the pan & let the soup simmer for about 30 minutes or until the vegetables are soft.
3. In a blender, puree the soup (in batches) until smooth. [You can also use a food processor or immersion blender.]
4. Pour the soup back into the saucepan. Stir in the cream or milk (optional). Season to taste with salt & pepper. Then, stir in the orange zest. When heated through, serve.
Serves 6
Posted by: pgeistfeld@yahoo.com
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