Soup-Palooza 2015 continues! Have you been enjoying any soups with your loved ones? This week we’ve had Chicken Noodle (gluten-free), Mediterranean Fish Soup, Dana’s Tom Kha Gai soup, and this one…Ginger Orange Squash Soup with Crabcakes.
Oh! My! The combination of fresh orange and gingery goodness with the saltiness of the crabcakes…just delicious! I perused quite a few crabcake recipes (since I didn’t have one of my own) and have included links (down below!) to two gluten-free/paleo recipes. Perhaps you have your own incredible crabcake recipe (share, please!) or you could even serve these with some of the delicious frozen ones available in your grocery store. Whichever direction you decide to go…just do it ‘cause this flavor combination is not to be missed! Enjoy!
Ginger-Orange Squash Soup with Crabcakes
ingredients:
soup
1 large butternut squash (3#), peeled and seeded, cut into 2″ cubes
1-2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 large sweet onion, chopped small
1 tablespoon extra-virgin olive oil
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
1 orange, zested and squeezed (about 1 cup juice) —set zest aside
2 quarts chicken stock
1 cup water
sea salt and freshly ground pepper, to taste
fresh greens (baby spinach, kale, arugula), sliced thinly
crabcakes
http://blogs.prevention.com/living-well-gluten-free/2013/03/06/gluten-free-crabcakes/
http://nomnompaleo.com/post/3635746431/paleo-krabby-patties
directions:
- preheat oven to 400
- line large baking sheet with parchment paper
- use just enough olive oil to lightly coat the squash and season well w/ s&p
- pour seasoned squash onto the baking sheet
- roast until just beginning to brown, about 20 minutes; remove, set aside
meanwhile…
- in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or ‘til softened and translucent)
- add ginger and garlic and continue to cook for 1 minute stirring constantly
- add roasted squash, orange juice, chicken stock and water
- bring to a boil, reduce heat and simmer until squash is tender, 15-20 minutes
- remove about 1 cup of squash to serve in bowls
- using an immersion blender**, puree soup until smooth
- season with salt and pepper; stir in orange zest
- place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup
- serve topped with crabcake(s)
**also can be pureed in a standard blender being very careful and pureeing in batches
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
