Autumn Squash Soup with Citrus & Ginger

Name: Autumn Squash Soup with Citrus & Ginger
Cuisine: Israel
Ingredients: 900 g (2 lb) butternut squash; 1 medium onion; 2 cloves of garlic; 2 sticks of celery; 2 tbsp extra virgin olive oil; 1.5 litres (2½ pints) strong vegetable stock; 1 large orange; 2 tsp fresh lime juice; ½ tsp fine sea salt; 10 grinds black pepper; 5 cm (2 ”) piece of fresh ginger; 5 cm (2 ”) piece of fresh ginger; 2 tsp olive, coconut or rapeseed oil; 2 tsp olive, coconut or rapeseed oil; 2 tsp olive, coconut or rapeseed oil

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A lovely golden soup with a refreshing flavour. We like to top each serving with frizzled ginger, croutons, or Greek yoghurt. Squash is high in vitamin A, which is good for night vision, reducing the risk of cataracts and macular degeneration.

Ingredients

900 g (2 lb) butternut squash
1 medium onion

Asia
Israel
Soup
Vegan
Gluten-free
Jewish
Autumn

Method

To make the squash easier to peel and cut, microwave it for 2-3 minutes, or bake in the oven for 10 minutes. When cool enough to handle, cut the very top and bottom off the squash, then cut in half with a large knife and remove the skin with a vegetable peeler. Scoop out the seeds and stringy bits with a spoon, then cut the flesh into 3 cm (1½ ”) cubes.

Halve, peel and thinly slice the