Orange soup is the perfect soup for a wintery rainy day it's comforting, creamy, and satisfying.
This soup uses basic ingredients and is very simple to prepare so you can put this together in a few minutes and it will be ready within the hour.
Creamy Orange Soup
3 Tbs olive oil
1 large onion, diced
3 carrots, diced
1/4 cup dry white wine
3 cloves garlic minced
3 large sweet potatoes, peeled and cubed
1 medium butternut squash, peeled, seeded, and cubed
Sour cream/greek yogurt - optional
Spiced Pepitas (recipe below)
Add the olive oil to an 8-quart pot set over medium-high heat. Add the onions and a pinch of salt and pepper cook for 5 minutes until the onions start to become to translucent and golden around the edges. Add the carrots and garlic and cook for 5 minutes being careful not to burn the garlic. Add the white wine and with a wooden spoon scrape up any bits that got stuck to the bottom of the pot. Cook for about 2 minutes until the wine has reduced slightly and then add the sweet potatoes and butternut squash. Add 8 cups of water to the pot so the vegetables are just covered with water. Add a pinch of pepper and a big pinch of salt. Bring the soup to a boil and then cover and reduce the heat so the soup is at a simmer. Cook for around 30-40 minutes until everything is tender. Remove the heat and blend with an immersion blender directly in the pot or work in batches in a regular blender. Taste and adjust seasoning with more salt and pepper. Ladle into bowls and top with a dollop sour cream or yogurt and a sprinkling of spiced pepitas.
This is a very large recipe, but it lasts in the fridge for a week and freezes beautifully.
1/2 cup pepitas
1 tsp olive oil
1 tsp smoked paprika
pinch of cayenne pepper
Place the seeds, oil, and spices in a pan set over medium heat and toss so that the seeds are coated in the oil and spices. The seeds will begin to pop cook for 3 minutes being careful that the seeds don't burn. Remove from the heat and store the seeds in an airtight container for a week.