Bowl of Sunshine Soup – Ginger, Butternut Orange
This fresh and wonderful recipe was provided by Chef David Wells… also known as “Grandma Dave.”
For more information on hand-crafted spices, marinades and granolas from Grandma Dave, please visit… www.wholearthspice.com
I continue to be amazed by my good friend David Well’s refreshing, nutritional and delicious creations. This morning I was struggling with what to post as I’ve been neglecting this website for the last couple weeks. He read my mind and sent me this wonderful recipe. I love the name and look forward to including this in my portfolio of family favorites. Please excuse the stock image… a real photo will be added as soon as I make a batch!
Some Nutritional Benefits:
High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.
Yield: 10 (12 oz.) servings
Prep time: 45 minutes
Cooking time: approx. 2 hours
Ingredients:
- 1 TB. olive oil
- 1 large onion, sliced
- 1/4 cup ginger, peeled and sliced
- 2-4 cloves garlic, thinly sliced
- 1 cup rice vinegar or sake
- 1 lg. butternut squash, peeled seeded and rough cut
- 3 quarts H20
- 3 TB. orange zest (orange part of skin only)
- 1/2 bunch cilantro, chopped
- 1/2 bunch scallions, thinly sliced on bias (angle)
- Salt and pepper to taste
Method:
Heat soup pot on medium heat w/olive oil until smoking.
Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.
Add rice wine and simmer for 2-3 minutes.
Add butternut squash and 2 quarts of H20.
Simmer slowly for 2 hours.
Ladle contents into a blender and puree.
CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate. Always leave some space for heat to escape.
If needed, you can adjust consistency w/remaining quart of H20.
Return pureed mixture to rinsed pot, heat and simmer.
Add cilantro, orange zest, and scallions.
Season w/salt and pepper and serve.
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