Orange, Squash, and Ginger Soup with Wasabi Cream |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This soup is from Food and Drink Magazine. The wasabi cream gives a nice asian touch. Enjoy. Ingredients:
2 tablespoons olive oil |
1 1/2 cups onions, chopped |
4 cups peeled and diced butternut squash |
2 cups peeled and diced potatoes |
1/2 fresh orange juice |
1/4 cup sake (or white wine) |
5 cups chicken or 5 cups vegetable stock |
2 tablespoons pickled ginger |
1/2 teaspoon orange zest |
salt and pepper, to taste |
1 teaspoon wasabi |
2 tablespoons whipping cream |
Directions:
1. Sauté onion in olive oil for about 2 minutes.
2. Add squash and potatoes and sauté one minute more.
3. Whisk together orange suice and sake.
4. Add vegetables along with stock.
5. Bring to a boil, then turn heat down and simmer uncovered until all vegetables are soft.
6. Add pickled ginger and orange rind and purée.
7. Season with salt and pepper.
8. For cream: stir together cream and wasabi, drizzle over individual bowls of soup.
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