Orange Butternut Soup

1. 1

   In a kettle cook the onion and the squash in the oil over moderate heat, stirring, until the onion is softened.

2. 2

   Add the dill and the ginger and cook the mixture, stirring, for 2 minutes.

3. 3

   Add the wine and boil until the liquid is reduced by half.

4. 4

   Add the orange juice and the chicken stock, boil for 5 minutes, then reduce to a simmer, covered partially, for 20 to 25 minutes, or until the squash is tender.

5. 5

   In a blender or food processor, puree the mixture in batches until it is smooth.

6. 6

   Return the pure to the kettle and boil it until it is reduced by one quarter.

7. 7

   Stir in the cream.

8. 8

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.