Ingredients
Orange Winter Squash Soup:
- 1 tablespoon corn oil
- 1 large onion, thinly sliced
- 1 butternut squash or 1 pound of carrots, thinly sliced
- 1 sweet potato, peeled and thinly sliced
- 4 inner celery stalks, sliced
- 1 teaspoon cumin
- 5 cups vegetable stock
- 1 tablespoon ginger juice
- 1/4 cup orange juice concentrate
- Rice or maple syrup, as desired for additional sweetness
- Sea salt to taste (usually 1/2 teaspoon per cup of liquid)
Directions
Heat oil in a large soup pot. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning). Add the squash or carrots, sweet potato, celery, cumin and sea salt. Allow the vegetables to sweat out their liquid and soften, about 7 minutes. Add vegetable stock and cover. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes. Puree the mixture in a blender. Return soup to pot and adjust the salt. Add the ginger juice, orange concentrate and syrup (if necessary). Heat soup through for a few minutes
Parsnip Bisque:
- 1 tablespoon corn oil
- 5 shallots, finely sliced
- 1 pound parsnips, thinly sliced
- 2 tablespoons sweet white miso (or 2 to 3 teaspoons of sea salt plus 1/4 cup white wine)
- 1/2 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- 5 cups vegetable stock
- Spiced pumpkin seed gremolata, recipe follows
Saute the shallots in corn oil for 3 minutes. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan). Add the balance of the stock and cover. Cook the soup on medium to low heat for 25 minutes. Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes. Puree soup in a blender. Swirl parsnip soup with squash soup and top with gremolata.
- SPICED PEPITA GREMOLATA
- 1 cup spiced pumpkin seeds
- 1/4 cup whole pumpkin seeds for garnish
- 2 tablespoons minced lemon zest
- 2 tablespoons minced orange zest
Place the pumpkin seeds in a food processor and grind (using the pulse button) to a coarse meal. Remove from processor and add to bowl with zests.
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By beachton_10707216
Thomasville, GA
on January 06, 2012
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I only made the orange soup but I was delighted with how it turned out. I tried to follow the recipe but I did use butter instead of oil and I had to add a bit of white wine when I was sweating the onions because my induction hot plate started to scorch them. I used turkey stock instead of vegetable and cooked it all in a large stock pot. I blended it with my immersion blender right in the pot. I put some fresh calamondins through my food mill so it was thick juice like a concentrate and used that instead of orange juice concentrate. I mixed 3 tablespoons of Lyle's Golden Syrup and the ginger with the calamondin juice separately to be sure it wasn't too tart. The soup was very earthy and sort of bland until I added the orange and ginger mixture. Then it really came to life. I garnished it with sour cream and hot pepper sherry. This makes so much soup. I put 4 cups of it in the freezer and haven't put a dent in what's left in the refrigerator.
By keith_2322288
Baton Rouge, LA
on March 20, 2005
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Easy and very different. Combines salty, sweet and tart flavors. A must try.
By copperfishaquat...
Baton Rouge, LA
on March 05, 2005
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Blends salty with sweet and tart flavors. Easy to make, good recipe.
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