ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP
I was looking around for new approaches to winter squash and found a wonderful looking recipe in "Plenty More," the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams
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Hamidullah Qurbani
[email protected]This soup is a great way to use up leftover squash and carrots. It's a delicious and easy way to get your kids to eat their vegetables.
Jureta Tuinanumea
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Lillian Umasor
[email protected]I love that this soup is made with all healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.
Banjade Rajan
[email protected]This soup is so easy to make and it's so delicious. I'll definitely be making it again.
Palesa Matlakeng
[email protected]This dish is a must-try for anyone who loves winter squash and carrots. The combination of flavors is amazing.
Tauhid Hasan
[email protected]This is the worst soup I've ever had! It's bland, watery, and tasteless.
Tend Danny
[email protected]I followed the recipe exactly, but my soup didn't turn out as well as I expected. I think I might have overcooked the vegetables.
Odongo Oscar
[email protected]The soup was too thick for my liking. I had to add some water to thin it out.
K Michael
[email protected]I found the soup to be a bit bland. I think it could use some more spices.
Chisom Maxwell
[email protected]This soup is a bit too sweet for my taste.
John Kemp
[email protected]I didn't have any fresh herbs on hand, so I used dried herbs instead. The soup still turned out great!
Abrhame Getaye
[email protected]I'm allergic to carrots, so I used parsnips instead. The soup was still very flavorful.
Cclol Gglol
[email protected]I added a bit of cayenne pepper to this soup for a little extra kick. It was delicious!
Akomolafe Oluwaferanmi
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the sweet flavor of the squash and carrots.
Eric Douglas
[email protected]I made this soup in my slow cooker and it turned out perfectly! It's the perfect soup for a cold winter day.
Marjorie Parsley
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use up my leftover squash in this recipe.
Sarah Mutonyi
[email protected]I'm not a huge fan of squash, but this soup was really good! The orange and carrot flavors really helped to balance out the squash flavor.
Beemal Acharya
[email protected]This is the best winter squash soup I've ever had! It's so flavorful and comforting.
Chocolate diva
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the unique flavor combination.
Salman Anhar
[email protected]This soup is absolutely delicious! The orange and carrot flavors are perfectly balanced, and the squash adds a nice creaminess. I also love the addition of the fresh herbs, which really brighten up the dish.