Pureed Orange Soup
Author: Sara
Recipe type: Soup
Serves: 10
- 2 lbs chopped butternut squash
- 2 large sweet potatoes, chopped
- 3 carrots, peeled and chopped
- 6 cups water
- 3 cinnamon sticks
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp sea salt
- ⅛ tsp black pepper
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp cloves
- ⅛ tsp cardamom
- Place vegetables, water, and cinnamon sticks in large pot. Boil over medium-high heat for 15 minutes.
- Add remaining ingredients. Simmer for 30-40 minutes, or until vegetables are very soft.
- Puree with immersion blender (or in standing blender if preferred).
- Adjust seasonings to taste. Serve hot. Optional: garnish with sprinkle of cinnamon or cinnamon stick.
Recipe by Lenses and Lentils at https://lensesandlentils.com/pureed-orange-soup/
3.5.3226