Gingered Butternut Squash Soup - Mock Souffle

With the help of a powerful blender, reducing the amount of broth, this soup turns into a bright light intoxicating souffle... Light as air, fragrant and ...so nutritious.

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Name: Gingered Butternut Squash Soup - Mock Souffle
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Cuisine: Fusion
Ingredients: 1 medium Butternut squash 3/4 inch sliced with skin on - steamed covered for 30min - peel - keep warm; 2 fresh large carrots peeled, 1/4 inch sliced; 1 large onion peeled and chopped; 1 small Orange 3/4 peeled, coarsely chopped; 1 inch fresh ginger peeled, 1/8 inch sliced, match sticks; 1 tsp cardamon seeds optional; 2 tbs olive or other oil; 2 cloves garlic peeled and chopped; 2 cups veggie broth or chicken broth

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INGREDIENTS

1 medium Butternut squash ; 3/4 inch sliced with skin on - steamed covered for 30min - peel - keep warm
2 fresh large carrots ; peeled, 1/4 inch sliced
1 large onion ; peeled and chopped
1 small Orange ; 3/4 peeled, coarsely chopped
1 inch fresh ginger ; peeled, 1/8 inch sliced, match sticks
1 tsp cardamon seeds ; optional
2 tbs olive or other oil
2 cloves garlic ; peeled and chopped
2 cups veggie broth or chicken broth

Servings

INSTRUCTIONS

Wash and slice whole butternut squash across in 3/4 inch steaks (Remove any seeds). Place in steamer, cover and steam for 30min, then peel.

Peel carrots and slice in 1/4 inch slices. Peel and chop onion and garlic, Peel ginger and chop in match sticks. On medium heat In non stick saucepan with the olive oil, gently saute cardamon seeds for 1-2 minutes, add onion, ginger then garlic, add carrots, a pinch of salt, coarse pepper, cover, lower heat and simmer until fragrant (10-15min).

In the meanwhile simmer 2 cups of broth in small pot.

Divide all ingredients in half. Place 1 cup of broth in Vitamix (or other powerful blender), 1/2 the chopped orange, then add 1/2 sauteed mixture, and half the coarsely chopped steamed butternut squash .

Process slowly, then run at top speed, using the Vitamix tamper (with the lid on!!) to "feed the blades". Process for 40-60 seconds, until it forms stiff peaks. Empty the content into a large bowl. Repeat with other half of ingredients. Keep Very warm.

Serve, swirling content into individual elegant appetizer-dessert coupes and decorate with cilantro sprigs, or slivered curled green onion strands (soaked in cold water to curl).

It is truly as light as a souffle (but no cholesterol) and is stunning with its stiff peaks and its brilliant orange colour - Serve as a starter for an elegant fusion dinner.

NOTES

I discovered the souffle texture by adding too little broth to a soup recipe I was making one day. Depending the size of your carrots and butternut squash you may chose to add a little more broth. Try it first as provided here. The little bit of orange rind will be processed completely by the machine. You may cook the chopped rind if you have a weaker machine. If you like your soups very mild, use half the ginger. :)
Leave the pilth on the orange, as it apparently contains most of the vitamin C.

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Gingered Butternut Squash Soup - Mock Souffle

1 medium Butternut squash 3/4 inch sliced with skin on - steamed covered for 30min - peel - keep warm
2 fresh large carrots peeled, 1/4 inch sliced
1 large onion peeled and chopped
1 small Orange 3/4 peeled, coarsely chopped
1 inch fresh ginger peeled, 1/8 inch sliced, match sticks
1 tsp cardamon seeds optional
2 tbs olive or other oil
2 cloves garlic peeled and chopped
2 cups veggie broth or chicken broth

Wash and slice whole butternut squash across in 3/4 inch steaks (Remove any seeds). Place in steamer, cover and steam for 30min, then peel. 
Peel carrots and slice in 1/4 inch slices. Peel and chop onion and garlic, Peel ginger and chop in match sticks. On medium heat In non stick saucepan with the olive oil, gently saute cardamon seeds for 1-2 minutes, add onion, ginger then garlic, add carrots, a pinch of salt, coarse pepper, cover, lower heat and simmer until fragrant (10-15min).
In the meanwhile simmer 2 cups of broth in small pot.

Process slowly, then run at top speed, using the Vitamix tamper (with the lid on!!)  to "feed the blades". Process for 40-60 seconds, until it forms stiff peaks. Empty the content into a large bowl.  Repeat with other half of ingredients. Keep Very warm.

Serve, swirling content into individual elegant appetizer-dessert coupes and decorate with cilantro sprigs, or slivered curled green onion strands (soaked in cold water to curl).

It is truly as light as a souffle (but no cholesterol) and is stunning with its stiff peaks and its brilliant orange colour -   Serve as a starter for an elegant fusion dinner.

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Nutrition

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Serving Size: 1 Serving (248g)
Recipe Makes: 6 Servings

Calories: 114
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 9.6mg		0 %
Potassium 800.2mg		21 %
Total Carbohydrate 29.1g		9 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 24.1g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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