|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 Kraftcanada.com. The ginger and orange give it a slightly different twist.
Butternut Squash, Ginger & Orange Soup (from Kraftcanada.com)
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|