Description
One of entries for the Souper Bowl Challenge! This is a great appetizer, though it can also serve as a lunch dish.
Ingredients
| 2 | medium butternut squash | |
| 2 | Teaspoon | butter (or olive oil) |
| 1 | large onion (not red), chopped | |
| 2 | large carrots, peeled and chopped | |
| 2 | Clove | garlic, chopped |
| 3 | Cup | water |
| 2 | oranges, sectioned and seeded (or 1 cup orange juice) | |
| 1 | Tablespoon | maple syrup |
| 3 | pieces of clove | |
| 1 | cinnamon stick | |
| 1 | Teaspoon | vanilla extract |
Instructions
Split the squash in half and dig out the seeds
Place squash face-down on a cookie sheet in a 375° oven until soft to the touch, about 45 minutes (If in a rush, cook squash face-down in a microwave for 15 minutes on high.)
While squash is cooking, place onions, carrots and garlic in a stew pot and sauté in the butter for about 10 minutes over medium heat until the vegetables are tender
Scoop out the squash
Add squash, water, oranges, maple syrup, cloves, cinnamon stick and vanilla to the pot, raise heat until mixture is hot, then simmer for another 10 minutes
Remove the cloves and cinnamon stick
Place the soup into a food processor or blender and blend until completely smooth (it's easiest to do this a few cups at a time)
Return to stew pot and simmer over low heat for a few minutes
Serve with a crusty baguette- A nice touch is to put out a bowl of sour cream that guests can dollop on the soup as desired
Notes
Michael uses local squash, onions, carrots, garlic and maple syrup in this soup!