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. :)
Ingredients:
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.
I have both apples and squash in the basement, so this is definitely one I'll be trying. I'll have to use a different squash, though, as I don't have any Marina di Chiogga. I do have an orange kabocha type squash (I think that's what it is, anyhow) - do you think that would work out or should I stick with butternut/acorn?
ReplyDeleteYes, kabocha would be great. And your own apples, wonderful!
DeleteMarina Di Chioggia is one of my all-time favorite winter squash. It makes fabulous soup, but one of my favorite ways to prepare it is Agro Dolce - thick panfried slices dressed with a garlicky sweet & sour sauce. And it makes the best ravioli filling too!
ReplyDeleteI have one big one left in cold storage - definitely going to make some ravioli!
DeleteI love orange squash soups. I never thought about adding OJ or apples to it though, and that sounds like a great addition. I'll have to try it with one of my Thai squash. Now I'm off to check out the recipe with sage and bacon, another winning combo around here!
ReplyDeleteI've seen apples a lot in recipes but the OJ was a last minute addition for flavour - I quite liked it.
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