Orange Scented Squash Soup Food

BUTTERNUT SQUASH & ORANGE SOUP

Steps:

• Melt butter and sauté onions for about 1 minute.
• Add the vegetables, orange peel, stock and orange juice and bring to the boil.
• Reduce the heat, cover and simmer for about 30 minutes, or until vegetables are soft.
• Transfer to a blender or food processor and work until fairly smooth.
• Return to the pan and add cinnamon, cream and seasoning.
• Slowly bring to boil, reduce until heated through, a few minutes. Add a swirl of cream to each dish, if desired, and serve immediately.

ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP

Steps:

• Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel. Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth. Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
• Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots. Cook, stirring, until tender, about 5 minutes. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. Add water or stock, potato, spice bag, and salt to taste and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender. Remove spice bag but first press it against side of the pot to extract liquid.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and whisk in the orange juice (or additional stock or water). Taste, adjust seasonings, and heat through.
• Toss quinoa with 1 teaspoon of the pistachio oil. Ladle the soup into bowls and top with some of the quinoa. Drizzle a little more oil over each bowl and serve.

SQUASH SOUP

Steps:

• Heat the oven to 400 degrees F.
• Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
• Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ORANGE-SCENTED CARROT SOUP

Steps:

• In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
• Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.

ORANGE-MAPLE BUTTERNUT SQUASH MASH

Steps:

• Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
• Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
• Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
• Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

ORANGE SCENTED SQUASH SOUP

Steps:

• Spray a large saucepan with cooking spray; heat over medium heat until hot. Sauté onion until tender, about 5 minutes.
• Stir in spices; cook 1-2 minutes longer.
• Add water, squash, apple and orange rind to the saucepan; heat to boiling.
• Reduce heat and simmer, covered until squash is tender, 10-15 minutes.
• Process soup in a food processor or with a stick blender until smooth; add orange juice and half-and-half.
• Season to taste with salt and pepper. Serve warm or chilled.
• Pour into bowls and top each with an orange slice and sprinkle with chives.

ORANGE BUTTERNUT SQUASH SOUP

Steps:

• Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
• When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
• Season with salt and pepper.
• Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
• Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
• Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
• Bring to a boil and then lower the heat and let it simmer for 10 minutes.
• Grate some fresh nutmeg and stir to combine.
• Garnish with thyme and zest.

ORANGE SQUASH AND GARBANZO STEW/SOUP

Steps:

• Heat oil in medium saucepan over medium low heat.
• Add onion, pepper, ginger and garlic.
• Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
• Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
• Add water, soy sauce, squash and beans to pot, bring to boil.
• Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
• Add coconut milk and heat through.
• Add lime juice and cilantro or spinach and stir to blend.
• Garnish with spinach or cilantro leaves.