Ingredients:Directions:4 cups butternut squash
1/2 cup onion, chopped
1 tbsp olive oil
2 tablespoons powered ginger
4 cups chicken broth, no salt or low sodium
1/2 cup orange juice
1/2 teaspoon ground cloves
1 cinnamon stick (3 inch)
pepper to taste
Preheat oven to 375 degrees F. Peel, halve, and remove seeds from squash. Dice into 1 inch cubes. Arrange squash on a sheet pan and roast until beginning to brown, about 20-25 minutes.
In a stockpot, saute onion in olive oil. Add ginger, saute until onions are translucent. Add roasted squash, orange juice, chicken stock, cinnamon stick, cloves, plus water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Remove cinnamon stick. Using a blender or food processor, puree soup until smooth. Season to taste with pepper. Serve with a spice bread or honey cake.
Tip: Make a few days ahead, freeze, and save for your autumn event. The soup can be reheated in a crock pot during the event.
When freezing soup, always let the soup cool completely before putting it in the freezer. While the soup is still hot, trapped steam in the dish forms ice crystals, which leads to freezer burn.
Practical Celebration Recipies and Preps
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