Special Diets | 7 December 2015Butternut Squash Orange Ginger Soup Share article facebook twitter google pinterest Are you looking for maximum nutrient intake through antioxidant-rich, fiber-packed, color-intense meals that also taste great? Look no further than Colleen Patrick-Goudreau’s Color Me Vegan. This delicious Butternut Squash Soup is the perfect way to kick off any holiday meal. Butternut Squash Orange Ginger Soup A delightfully sweet soup, it’s as healing as it is delicious. 1 tablespoon (15 ml) water, for sautéing 1 large yellow or white onion, coarsely chopped 3 tablespoons (18 g) minced fresh ginger 4 cloves garlic, minced ¼ cup (60 ml) orange juice 1 large butternut squash, peeled, seeded, and cubed 2 medium yellow potatoes, peeled and quartered 3½ cups (823 ml) vegetable stock Salt and freshly ground pepper, to taste 2 tablespoons (8 g) finely chopped fresh parsley or cilantro, for garnish Zest from 2 oranges (about 2 tablespoons [6 g]), for garnish 2 scallions, thinly sliced or finely chopped, for garnish Directions: Add the water to a large soup pot over medium heat. Sauté the onion, ginger, and garlic for 5 minutes. Add the orange juice, and simmer for about 3 minutes. Add the butternut squash, potatoes, and stock. Simmer slowly for about 25 minutes or until the squash and potatoes are fork-tender. Ladle the contents into a blender and purée or use an immersion blender directly in the pot. Return the puréed soup to the soup pot and reheat over low heat. Season with salt and freshly ground pepper, to taste, and divide among 4 to 6 bowls. Garnish the individual servings with parsley, orange zest, and scallions and serve. Yield: 4 to 6 servings Buy from an Online Retailer US: “With Color Me Vegan, Colleen Patrick-Goudreau takes veganism to a whole new level. This is exactly what people need to eat more compassionately, experience superior health, and enjoy out-of-this-world flavors. Get ready to taste the real rainbow!”—Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch “In Color Me Vegan, Colleen Patrick-Goudreau makes assembling balanced meals as easy as painting by numbers. With the publication of her third book, Patrick-Goudreau remains one of the most endearing and innovative vegan chefs.”—Bryant Terry, author of Vegan Soul Kitchen “Taking ‘nutrient-dense’ to a whole new level, Color Me Vegan provides a mouthwatering palette of simple but delectable recipes. We should make a point to eat the rainbow, and this book is the pot of gold at the end that is sure to brighten any diet!”—Dr. Michael Greger, Director of Public Health at the Humane Society of the United States Eat by color for more flavorful meals and extraordinary health! In Color Me Vegan, author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate. With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients—the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds—can be expertly incorporated into your meals for the greatest nutritional punch. From the “Color Me Blue” chapter, for example, you’ll be treated to recipes such as: —Radicchio Fennel Salad with Caper Dressing —Chilled Blueberry Mango Soup —Lavender-Roasted Purple Onions —Eggplant with Dengaku (Sweet Miso) Sauce —Purple Plum Pie with Crumble Topping From sensational starters and salads, to filling mains and sides, to crave-worthy desserts—in every color—each recipe is not just a feast for your stomach, but a feast for your eyes as well! Check out more about the book at http://www.colormevegan.com. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.