Bowl of Sunshine

Ginger-Butternut-Orange Soup

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


  1. Heat soup pot on medium heat w/olive oil until smoking.
  2. Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.
  3. Add rice wine and simmer for 2-3 minutes.
  4. Add butternut squash and 2 quarts of H20.
  5. Simmer slowly for 2 hours.
  6. 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.