BUTTERNUT, GINGER & ORANGE CHRISTMAS SOUP: vegan, wallet-friendly, high-fibre

Golden Butternut Squash soup tantalises with warming and festive flavours for a seasonal twist....

Hints of ginger & orange in this full-bodied Christmas starter soup 

A bowlful of this richly golden luscious Butternut, Ginger & Orange soup is the perfect first course for Christmas dinner. 

It's utterly delicious, sliding down like warm silk.  It is vegan, wallet-friendly and easy to make.  A boon for cooks and dinner guests.

Made with a squash that is new to 67 - Golden Butternut from M&S - this Butternut soup (unlike many) is full of flavour.  Golden Butternut is grown in Greece and is promoted as having richer, sweeter and fuller flavour.  Roasting the squash intensifies its richness. 

Fresh ginger adds warmth without heat, and fresh orange provides a lovely citrus backdrop.

The recipe makes nearly 2 litres of a thick rich soup base.  67 recommends freezing half for January.  For Christmas, 67 adds extra stock and the aromatic  ginger and orange.  (The leftovers can be eaten without additions or with aromatics of your own choice.) 

Soup as a first course is always a wise choice for Christmas dinner -- it satisfies hunger pangs without dampening the appetite and leaves less room for what's to come.  

Cost: £3

Makes: almost two litres

Ingreds

   1 large squash, peeled, seeds removed, in large bite-size piece

   2 handfuls cooked brown rice (adds fibre) OR 2 potatoes, peeled

   2 tbsp olive oil

   pepper & salt

   scant 1/2 cup white & light green bits of spring onions

              OR 1 medium yellow onion, coarsely chopped

  1 decent-sized stalk celery, peeled, chopped

  1 large carrot, washed and coarsely chopped

  1 tb olive oil

  scant tb butter

  1 litre/quart chicken or good vegetable stock

Spices:   

   1.5tb finely grated peeled ginger

   zest and juice of a medium orange

Method:

1. The soup can be started the day before needed
2. Preheat oven to 170C/400F
3. Peel and de-seed squash.  Cut into large bite-six chunks.  Place in a large pan lined with greaseproof paper; drizzle over olive oil, season with salt and pepper; toss.  Place in upper half of oven; bake 25 mins, turning once
4. Meanwhile in a large heavy-bottomed pot over med-high, sauté onion, celery & carrot in olive oil & butter for a few mins, stirring; reduce heat to med low; partially cover, sweat 20 mins, stirring frequently  
5. When squash is cooked, add to pot with any juices from the pan and stock
6. Bring to a boil; turn heat down so soup gently bubbles - med low will probably do it; partially cover; cook 20 min
7. Cool; blend - the result will be a thick puree
8. Set aside one half of the base for Christmas dinner; refrigerate until ready to use.  Freeze the rest (see Tips below) 
9. On Christmas morning, saute ginger and orange zest in a tsp olive oil in a large pan.  Add 1 cup soup base plus orange juice; whizz till completely combined.  Add to the pot with the rest of the soup base plus 1 litre good stock.  
10. Reheat gently before serving.  Check seasoning.
11. If you like, serve with small croutons

Comments:

'The orange and ginger makes a gorgeous soup so festive and Christmassy.' Blogger

Tips:

• This soup would also be good in Demi-tasse cups at a buffet or canapé party
• Portion up leftovers in freezer bags appropriate to the size of the household; freeze flat; stack in freezer.  When ready to cook, defrost overnight; add whatever seasonings you like: rosemary, vegan or dairy cream; bacon bits - either pork or vegan.  Or add garnishes: meatballs, ham shards, vegetarian frankfurters.  

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.