Wednesday, July 18, 2012

Butternut Squash, Ginger, & Orange Soup

Basic ingredients for soup plus onion and garlic.

At Sobey's the other day I picked up a butternut squash because on cool evenings here it's nice to have a bowl of soup, and Dan and I are both fond of squash soup.  Rather than use my usual recipe for squash soup, I explored the internet and found this recipe from The ginger and orange give it a slightly different twist.

    Butternut Squash, Ginger & Orange Soup (from

1 onion, chopped
1 Tbsp. minced ginger root
1 clove garlic, minced
1/4 cup Kraft Mandarin Orange with Sesame Dressing*
4 cups chopped peeled butternut squash (1-1/4 lb./565 g)
3 cups 25%-less-sodium chicken broth

Cook and stir onions, ginger and garlic in Dressing in large saucepan 5 min. or until onions are crisp-tender, stirring occasionally.
Onion, garlic, and ginger cooked in Dressing.

Add squash and broth. Bring to boil; cover. Simmer on medium-low heat 30 min. or until squash is tender.
Butternut squash and chicken stock.
Butternut squash soup with ginger and orange.

Blend, in batches, in blender until smooth. This soup is good served warm or cold. Serve with crackers.
Garnish with cilantro or chives.

*  This Mandarin Orange Sesame Seed Dressing is quite good over chopped Romaine lettuce and walnuts for a quick salad.
Romaine lettuce and walnut salad with Mandarin Orange Sesame Seed Dressing

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