Orange Squash and Ginger Soup with Wasabi Cream
Delight your taste buds with the bold and invigorating flavors of this Orange Squash and Ginger Soup with Wasabi Cream, a vibrant and creamy concoction perfect for cozy evenings. This recipe combines the natural sweetness of roasted orange squash, the zesty kick of fresh ginger, and a subtle hint of citrus from freshly squeezed orange juice. The star of the show, however, is the fiery wasabi cream—a luscious blend of heavy cream, Greek yogurt, and just the right amount of wasabi paste to create an irresistible topping. Whether you're seeking a hearty vegetarian option or a new twist on classic comfort food, this soup delivers a perfect balance of warmth, spice, and creaminess. Serve it as a stunning starter or a satisfying main, garnished with a swirl of wasabi cream for a presentation that’s as impressive as its flavor.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) orange squash (such as butternut or kabocha)
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 1 tablespoon, grated fresh ginger
- 2 cloves, minced garlic
- 4 cups vegetable stock
- 1 cup orange juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 1 teaspoon (adjust to taste) wasabi paste
- 0.25 cup plain Greek yogurt
Instructions
Peel the orange squash and remove the seeds. Cut it into 1-inch cubes.
Heat olive oil in a large pot over medium heat. Add the diced onion and carrots, and sauté until the onion is soft, about 5 minutes.
Stir in the grated ginger and minced garlic. Sauté for another 1-2 minutes until fragrant.
Add the squash cubes to the pot, stirring to coat them in the aromatics.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 25 minutes or until the squash is very tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth (alternatively, carefully transfer the soup to a blender and puree it in batches).
Stir in the orange juice, salt, and black pepper. Taste and adjust seasoning as needed. Return the pot to low heat to keep the soup warm.
In a small bowl, whisk together the heavy cream, wasabi paste, and Greek yogurt until smooth. Adjust the amount of wasabi according to your spice preference.
Ladle the soup into bowls and garnish each serving with a dollop of wasabi cream on top. Optionally, swirl the cream into the soup for a decorative touch before serving.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 68.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 6058 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
