Recipe: Creamy Squash or Pumpkin Soup
From the Vitality Food Feature 'A MEAT-FREE HOLIDAY MENU'.
Squashes and pumpkins make a wonderful base for a soup, especially during the winter season. Paired with carrots, these vegetables give the soup a sweet, satisfying flavour that is enriched with the addition of a good quality olive oil.
(Makes 6-8 servings)
Ingredients
- 2 Tbsp extra virgin olive oil
- 4 cups butternut squash or pumpkin, peeled and diced into ½ inch pieces
- 2 large carrots grated
- 1 large onion, chopped
- 1 Tbsp minced fresh ginger (1 inch piece)
- 8 cups vegetable stock
- ¼ tsp grated orange zest
- ¼ cup parsley, chopped
- 1/8 tsp nutmeg
- Salt and freshly ground pepper to taste
1) Heat oil over medium heat in a large pot. Sauté the squash, carrots, onion, and ginger for 2-3 minutes or until lightly browned.
2) Add stock and orange zest. Bring to a boil.
3) Lower to a simmer and cook uncovered for 35 minutes or until vegetables are tender.
4) Add parsley, nutmeg, salt, and pepper.
5) Purée the soup in a food processor or with a handheld immersion blender until smooth and creamy. Garnish with extra parsley sprigs.
