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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.