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Color Me Vegan – Orange

March 10, 2013

The Strength of the Absurd

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Butternut Squash Orange Ginger Soup

1 tablespoon water, for sauteing

1 Large yellow or white onion, coarsely chopped

3 tablespoons minced fresh ginger

4 cloves garlic, minced

1/4 cup fresh orange juice

1 large butternut squash, peeled, seeded, and cubed

2 medium yellow potatoes, peeled and quartered

3 1/2 cups vegetable stock

salt and pepper to taste

2 tablespoons finely chopped cilantro, for garnish

zest from 2 onions, for garnish

Add the water to a large soup pot over medium heat. Saute the onion, ginger, and garlic for 5 minutes. Add the orange juice, and simmer for about 3 minutes. Add the butternut squash, potatoes and stock. Simmer slowly for about 25 minutes or until the squash and potatoes are fork-tender.

Ladle the contents into a blender and puree or use an immersion blender directly in the pot. Return the pureed soup to the soup pot and reheat over low…

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