Orange–Butternut Squash Soup

Preparation

1. Step 1

   Preheat the oven to 375 degrees. Halve the squash lengthwise and place cut side up in a foil-lined shallow baking dish. Cover with more foil. Bake for 45 to 50 minutes, or until soft. This step can be done as much as a day ahead of time.

   Step 2

   When the squash is cool enough to handle, scoop out and discard the seeds and fibers. Scoop the flesh away from the skin and transfer to a food processor.

   Step 3

   Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, stirring frequently. Remove half of the onion and set aside. Transfer the remaining half to the food processor, and process with the squash until the mixture is smoothly pureed.

   Step 4

   Transfer the puree to the soup pot. Add the water and the orange juice and stir together. Bring to a gentle simmer, then add the remaining ingredients except the last two and the reserved onion. Cover and simmer gently for 10 minutes.

   Step 5

   Meanwhile, heat the remaining oil in a medium-sized skillet. Add the turnips and sauté over medium-high heat until touched with golden spots, stirring frequently.

   Step 6

   Stir the turnips and reserved onion into the soup. Season with salt and pepper. If needed, adjust the consistency with more water or orange juice, then adjust the seasonings. The soup should have a thick but flowing consistency. Simmer very gently for 5 minutes longer.

   Step 7

   Serve at once, or if time allows, let the soup stand off the heat for an hour or two. Heat through before serving.

2. Nutrition Information

   Step 8

   Per serving:

   Step 9

   Calories: 213

   Step 10

   Total fat: 5g

   Step 11

   Protein: 6g

   Step 12

   Fiber: 11g

   Step 13

   Carbohydrate: 40g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 95mg