Orange Scented Squash Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from 1001 Low-Fat Vegetarian Recipes. I bet this would freeze well (before you add the half-and-half). You can use Hubbard, butternut or acorn squash. Try substituting sweet potatoes. Ingredients:
vegetable oil cooking spray |
3/4 cup onion, chopped |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 1/2 cups water |
3 lbs winter squash, peeled and cubed |
1 large apple, peeled, cored and cubed |
1 strip orange rind, 3 by 1/2 inches |
1/3 cup orange juice |
1 1/2 cups half-and-half |
salt and pepper |
6 orange slices |
chives, chopped |
Directions:
1. Spray a large saucepan with cooking spray; heat over medium heat until hot. Sauté onion until tender, about 5 minutes.
2. Stir in spices; cook 1-2 minutes longer.
3. Add water, squash, apple and orange rind to the saucepan; heat to boiling.
4. Reduce heat and simmer, covered until squash is tender, 10-15 minutes.
5. Process soup in a food processor or with a stick blender until smooth; add orange juice and half-and-half.
6. Season to taste with salt and pepper. Serve warm or chilled.
7. Pour into bowls and top each with an orange slice and sprinkle with chives.
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