Here at FRESH, we’re all big fans of warming, pureed soups. Not only do they tend to be incredibly healthy, they come together quickly and you can easily make a big batch— perfect for serving a crowd or planning ahead for a busy work week. This recipe uses our favourite fall vegetable, the butternut squash. When cooked, this bright orange root veg has a mellow flavour and a soft, creamy texture. We love the way it purees into a silky smooth soup that’s elegant enough to serve at a dinner party. Ginger, garlic and fresh orange juice form the flavour base of this soup—you and your family will love it, we promise!
Want to freeze some for later? Double this recipe and allow one batch to cool completely before transferring to a freezer-friendly container. When you’re ready to eat it, pull it out of the freezer, thaw completely and add water or vegetable stock to thin to desired consistency.
2 tbsp (30 mL) butter
1 small onion, chopped
1 piece (2 in/5 cm) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 lb (1.25 kg) small butternut squash, prepared and cut into 3/4 in (2 cm) cubes
1/4 cup (60 mL) fresh orange juice
coarse salt and ground pepper
Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups (1 L) water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hold of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons (8 mL) salt. Serve hot.