Ingredients:
1 lg butternut squash, peeled, seeded and cubed
2 medium yellow potatoes, quartered
1 lg yellow or white onion, chopped
3 tblsp minced fresh ginger
1/4 cup fresh squeezed satsuma juice
4 cloves garlic, minced
3 1/2 cups vegetable stock
2 tblsp minced parsley or cilantro
zest from satsumas
2 green onions, minced
Cooking Instructions:
Add a thin layer of water to a large soup pot and saute the onion, ginger and garlic for a few minutes over medium heat. Add the satsuma juice and simmer for a few more minutes. Add the butternut squash, potatoes and stock. Bring up the heat and simmer for 25 minutes, or until the squash and potatoes are fork-tender. For a smoother consistency, you may puree the mixture, or for a chunkier soup, just mash with a spoon. Season with salt and pepper to taste, and garnish individual dishes with herbs, satsuma zest, and green onions.
