Butternut Squash Soup Goes Tropical with Orange Juice and Guava Sea Salt.
This not-too-sweet yet luxuriously creamy soup is perfect for a cool winter’s evening .
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Cooking tools:
- Immersion blender
- Food processor
- Squeeze bottle
- Zip-top bag
- Kitchen shears
- Stove
- Pot
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 1-inch piece of fresh ginger, cut into 4 pieces
- 4 cloves garlic
- 3 lbs butternut squash, peeled, seeds removed, and cut into 1-inch cubes
- 1 tablespoon natural Hawaiian Volcano Sea Salt
- 1 teaspoon white pepper
- 2 cups chicken stock or canned broth
- 2 cups water
- 1/2 cup fresh orange juice
- 1/2 cup sour cream, crème fraîche, or Mexican crema (for garnish)
- 2 teaspoons Hawaiian Volcano Guava Smoked Salt (for garnish)
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