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Orange, Squash, and Ginger Soup with Wasabi Cream

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“This soup is from Food and Drink Magazine. The wasabi cream gives a nice asian touch. Enjoy.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 12 cups onions, chopped
  • 4 cups peeled and diced butternut squash
  • 2 cups peeled and diced potatoes
  • 12 fresh orange juice
  • 14 cup sake (or white wine)
  • 5 cups chicken or 5 cups vegetable stock
  • 2 tablespoons pickled ginger
  • 12 teaspoon orange zest
  • salt and pepper, to taste
  • Wasabi Cream
  • 1 teaspoon wasabi
  • 2 tablespoons whipping cream

Directions

  1. Sauté onion in olive oil for about 2 minutes.
  2. Add squash and potatoes and sauté one minute more.
  3. Whisk together orange suice and sake.
  4. Add vegetables along with stock.
  5. Bring to a boil, then turn heat down and simmer uncovered until all vegetables are soft.
  6. Add pickled ginger and orange rind and purée.
  7. Season with salt and pepper.
  8. For cream: stir together cream and wasabi, drizzle over individual bowls of soup.

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