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Fresh and soft : Butternut squash orange soup


By La vida en Buenos Aires y afines... (Visit website)



Orange squash soup






Is grilling season! The barbeque is out, the friends are over, and the wine is corked.Well .... not yet, this happened during the weekend I'm preparing some things to get some friends to a barbecue this weekend.






  And once more my time will be short. So for my lunch today, I prepare a squash and orange soup. Yes, orange. I also found something weird when I read the recipe in The Gourmet magazine, but as I am prone to try new flavors  I  make it and not regret.

As  pumpkin has a sweet flavor,  orange only made  accentuate their flavor and  the freshness is adding  by ginger.










To complete the meal I had a good basic salad. Lettuce, tomato, carrot and red cabbage, seasoned with olive oil, balsamic vinegar, lemon and ginger. A light meal and refreshing to be well over the weekend and get friends



















 Ingredients





3 Tbsp olive oil
2 leeks
500g butternut squash
1 potato
1tsp  fresh ginger,grated
5 cups chicken broth
1/2 cup orange juice
2 tbs orange zest
Salt and pepper












 Method




Heat oil in a frying pan on medium heat  Add the leeks cute in dices with potatoes,
pumpkin and ginger also cut up



When the leeks became   transparent, add broth and simmer slowly until tender . With a hand mixer processes outside fire  until smooth. Keep into fire again, and add orange juice and zest. Season with salt and pepper





























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