The orange juice also adds a bit of colour to the soup, but it is mostly from the squash itself.
A quick and hearty winter soup!
I was looking back at previous soup recipes including this Acorn Squash Soup with bacon and sage crisps and, once again, realize that every soup I make is some pureed vegetable. I think I need to work on my soup variety. :)
2 Shallots, diced
2 Tbsp Butter
2 Apples, chopped (I used Cortland)
4 cups cooked Marina di Chiogga Squash
4 cups Vegetable Stock
3/4 cup Orange Juice
Add the butter and shallots to a large heated pot and cook until shallots are softened. Add the apples, squash and stock. Season with salt and pepper. Cook 20-30 minutes then puree until smooth. Add the orange juice, taste and adjust seasoning as needed.
Garnish with raw or toasted pumpkin seeds.