Bowl of Sunshine


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Ginger, Butternut, Orange Soup

High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source of fiber. Great source of potassium. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

  • 1 Tablespoon olive oil
  • 1 large yellow onion sliced
  • 1/4 cup ginger, peeled and sliced
  • 2-4 cloves garlic, thinly sliced
  • 1 cup rice vinegar or sake
  • 1 large butternut squash peeled seeded and cut rough
  • 3 quarts water, vegetable stock or chicken stock
  • 3 Tablespoons orange zest (orange part of skin only)
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch scallions thinly sliced on bias (angle)
  • Salt and pepper to taste

  • Heat soup pot on medium heat w/olive oil until smoking.
  • Sauté onions, garlic, and ginger for 2 to 3 minutes until translucent.
  • Add rice wine and simmer for 2-3 minutes.
  • Add butternut squash and 2 quarts of water.
  • Simmer slowly for 2 hours.
  • Ladle contents into a blender and puree.
  • CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate. Always leave some space for heat to escape.
  • If needed, you can adjust consistency w/ remaining quart of water.
  • Return pureed mixture to rinsed pot, heat and simmer.
  • Add cilantro, orange zest, and scallions.
  • Season w/salt and pepper and serve.