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I call this Orange Soup because it has as its main ingredients Butternut Squash and Sweet Potatoes. You can also add carrots if you want it even more orange. But it will taste just as good without them.
Soups for us KosherLoSoers are tough. It is really difficult to make a good soup without salt. I really struggle with soup because it used to be my go-to-food, especially for a quick and filling lunch. On a cold winter day, there is nothing like sitting down with a huge bowl of your favorite soup. I won't lie -- I feel like there just aren't that many choices for soup anymore. I generally have just learned to eat bland soup, and don't really enjoy it. Every Friday night, I sit down to my piping hot bowl of Chicken Soup. It smells and looks great -- and I dig in, expecting a great tasting bowl. No matter how many times I try, it just doesn't taste good without salt. Everyone around my table could be saying how great the soup was that week, but for me, it is BLAND.
This Orange Soup gives me some hope for soup again. The sweetness of the butternut squash and sweet potatoes really give it some taste. The base of the Trader Joe's Low Sodium Butternut Squash soup lends a good foundation, without adding very much sodium. Add in some garlic, onion and leek, and this soup actually has, well, TASTE!
If you want to make your soup even more orange (and sweet), you can add in some of the huge sweet carrots. You can add them in as an ingredient and puree. Or if you are a chunky soup person, add them in at the end to give you some good old chunk. Either way, you won't go wrong.
This soup freezes well, so make in batches and pull out, especially around the Fall chagim, when you have so many other recipes on your to-do list. On a cold Sukkot night, this soup will warm your heart!
Orange Soup
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 1 Vidalia Onion, Sliced
- 1 Tbsp Minced Garlic
- 1 lb Butternut Squash, cut in chunks
- 2 Large Sweet Potatoes, cut in chunks
- 1/2 Tsp Black Pepper
- 1 Tbsp Olive Oil
- 2 Large Sweet Carrots Optional
Instructions
- Heat Olive Oil in a 6 Quart Pot.
- Once oil is heated, add in Vidalia Onion, and saute for a few minutes until translucent.
- Add in minced garlic, and saute a few more minutes.
- Add water halfway up the pot, and wait until it boils.
- Once the soup mixture is boiling, add in sweet potato and butternut squash chunks. (If you like your soup creamy and smooth, and want to add the carrots, you can add them here as well.)
- Allow soup to return to a boil. Once the soup has returned to a boil, Allow the soup to simmer on low for an additional hour.
- Using your immersion blender in the pot, blend the soup until it is smooth.
- If you like your soup chunky, you can add in the carrots at this step, and continue to to cook the soup for an additional 3 minutes.