Squash Soup in Shells
The essential oil gingerol from ginger soothes the stomach and can alleviate stomach problems. Honey contains bioactive substances, antioxidants and anti-inflammatory agents that can support the immune system.
Try some roasted pumpkin seeds as a topping for the extra crunch!
Preheat the oven to 80°C (approximately 175°F).
Cut a lid on the stem end of each squash and remove the seeds and fibers. Scrape out the flesh from the lid and from the squash, leaving a margin of flesh about 2 cm (approximately 3/4 inch) in the shell. Weigh out 600 grams (approximately1.25 pounds) of squash flesh and cut into large pieces. Place the hollowed-out shells in the warm oven.
Peel the onion, cut into cubes and sauté until translucent along with the squash cubes and ginger in hot oil, 2-3 minutes. Drizzle with honey and pour in the white wine. Bring to a boil and stir in the vegetable stock and the orange juice. Reduce heat and simmer until soft, stirring occasionally, about 40 minutes. Pour in a little more broth as required. Puree, remove from the heat and stir in 4 tablespoons of sour cream. Add salt and cayenne pepper to taste and pour into the warmed squash shells. Serve with the remaining sour cream as garnish.