“Orange” Soup is very simple to make, and it freezes well, to. The root vegetables make it filling, and this soup can really be a full meal in and of itself.
I used butternut squash, sweet potato, carrots, onion, zucchini and potato. I’d planned to include an acorn squash, but when I tried to cut it open, I suddenly realized why people have all child of knives . . . My trusty little kitchen knife just wasn’t up to the job.
Cut all the vegetables into chunks and put them in a sturdy pot. Add 3½ cups of the cold water and some salt. Cook until vegetables are tender—about an hour. Allow the vegetables to the cool for an hour or before blending. You can use an immersion blender, or ladle the vegetables (and the liquid) into a regular blender. If you prefer a chunky soup, loosely mash the vegetables with the potato masher. The consistency and taste will definitely be different, but always good.
Serve with a dollop of the sour cream for an extra zing.
1 butternut squash
2 large sweet potatoes
1 white potato
1 large zucchini
3½ cups water
Salt to taste (I used 2 tbsp. kosher salt)
Optional: sour cream for garnish
Cut the vegetables into chunks.
Place all ingredients in the strong-bottomed pot.
Bring to a boil.
Reduce heat and simmer until vegetables are tender (approximately 1 hour).
Remove cover of pot, and allow vegetables to the cool for at least 1 hour.
Blend until smooth.
Yields: 4 servings
Variation 1: Spice it! I prefer this soup plain, but feel free to play around with the flavors. Add some nutmeg and cinnamon to bring out the sweetness. Or, add some pepper and garlic. It’s soup—it’s hard to go wrong!
Variation 2: Change the consistency. Do you prefer a thinner soup? Add an extra cup of the water. Like it thicker? Drain some of the liquid before blending the vegetables.
You can always order Creamy Bottle Gourd Soup from the different online apps
Here you are given the name of the how many apps
All in one food delivery app
doordash- food delivery
uber Eats : food Delivery