Orange, Squash, and Ginger Soup with Wasabi Cream

This soup is from Food and Drink Magazine. The wasabi cream gives a nice asian touch. Enjoy.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1 1⁄2 cups onions, chopped
• 4  cups  peeled and diced  butternut squash
• 2  cups  peeled and diced potatoes
• 1⁄2  fresh orange juice
• 1⁄4 cup sake (or white wine)
• 5  cups chicken or 5  cups  vegetable stock
• 2  tablespoons pickled ginger
• 1⁄2 teaspoon orange zest
•  salt and pepper, to taste

• Wasabi Cream

• 1  teaspoon wasabi
• 2  tablespoons  whipping cream

Directions

1. Sauté onion in olive oil for about 2 minutes.
2. Add squash and potatoes and sauté one minute more.
3. Whisk together orange suice and sake.
4. Add vegetables along with stock.
5. Bring to a boil, then turn heat down and simmer uncovered until all vegetables are soft.
6. Add pickled ginger and orange rind and purée.
7. Season with salt and pepper.
8. For cream: stir together cream and wasabi, drizzle over individual bowls of soup.