Orange Butternut Soup Recipe

The Hale Groves Team


2 butternut squash, peeled and cut into small pieces (about 8 cups)
2 cups finely chopped onion
½ teaspoon ground ginger
1 cup heavy cream
1 cup fresh
Hale orange juice
2 quarts chicken broth
1/3 cup vegetable oil
½ cup dry white wine
¼ cup minced fresh dill (or 1 teaspoon dried)
1 long peel of Hale orange zest (or 1 teaspoon grated)


In a large pot cook the onion and the squash in the oil over moderate heat, stirring, until the onion is softened.  Add the dill and the ginger, and cook mixture, stirring, for two minutes.  Add the wine and boil until the liquid is reduced by half.  Add the Hale orange juice, the orange zest and the chicken broth.  Boil the mixture for 5 minutes, then simmer, partly covered, for 20 to 25 minutes, or until the squash is tender. Puree the mixture, in batches, in a blender until smooth.  Return the puree to the pot and boil it for about 5 minutes, stirring, until it is slightly reduced.  Then stir in the cream and season with salt and pepper.

YIELD: 8 to 10 servings (you can cut the recipe in half, but it freezes well.)

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