Disobedient Squash Soup


Number of Servings: 6 Servings
Prep Time:  30 Minutes

Cook Time:  90 Minutes

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1 Leeks
1 package Mushroon stock
1 package Vegetable stock
2 tablespoon olive oil
1 Mandarin Orange
1 Butternut Squash
1 tablespoon ginger


1. Cut the squash in half and remove the seeds. Whatever it takes, soften the squash. Bake it for approximately 1 hour at 400 deg F, or steam it for 45 minutes. Defeating a particularly stubborn squash may also require a bit of time in the microwave.

2. Chop approximately 3/4 cup of the white part of the leek and saute in olive oil.

3. Finely chop or grate 1 tbsp of fresh ginger and add to the leek.

4. When leek is completely softened, add 6 cups of water, two packets mushroom stock, and one packet vegetable stock.
Simmer for 20 minutes.

5. Scoop squash into the pot.

6. Simmer 20 more minutes.

7. Peel and chop one small mandarin orange. Remove any seeds.

8. Add the orange.

9. Puree in blender.


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By |2018-12-02T01:56:33-05:00May 16th, 2011|Recipe|Comments Off on Disobedient Squash Soup