Butternut Squash Soup with Orange
Serves: 4 as an entree
Time: 1 hour
Active Time: 30 minutes
1 tbsp Extra Virgin Olive Oil
1 small Onion, chopped
1 Butternut Squash, peeled and cut in 1/2" cubes
1 Granny Smith apple, peeled and cut in 1/2" cubes
1 small Sweet Potato, peeled and cut in 1/2" cubes
2 large garlic cloves, minced
Zest from 1 Orange, grated
3 tsp This Little Goat Went to Belize Spice Mix
2 c Vegetable Stock or Water
1 c Orange Juice
Salt and Freshly Ground Black Pepper to taste
To garnish: Granny Smith Apple, julienned; Extra Virgin Olive Oil, Toasted Sliced Almonds
Heat the oil over medium heat in a large, heavy soup pot and add the onion, butternut squash, apple, sweet potato, and a generous pinch of salt. Cook, stirring often, until onions are tender and fragrant, about 10-15 minutes.
Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the orange zest, Belize Spice Mix, the stock or water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 – 60 minutes, stirring from time to time.
Purée the soup in batches in a blender, adding orange juice to each batch. Taste and adjust seasoning with salt and pepper. Garnish with olive oil, julienned apple, and toasted almonds.