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
- 1 Tb. olive oil
- 1 lg. 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 bu. cilantro, chopped
- 1/2 bu. scallions, thinly sliced on bias (angle)
- Salt and pepper to taste
- 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.