Peel the squash with a knife or a peeler. Whatever you don’t use for soup or souffle can be frozen.ġ piece of ginger, about an inch on a side, grated My favorites are butternut, kabocha, sunshine, red kuri. This puree is the first step in making Ginger Souffle, and also makes a lovely autumn soup. In addition to drizzling the orange sauce on the soufflé, you can use it to orange up the soup, as well as on roasted vegetables, fried chicken, and anything else that could benefit from a sharp and overtly orange zing. And the orange sauce I serve it with is useful in many ways. The first step is to make a beta-carotene puree, which doubles as a great soup. This beta-carotene soufflé is actually several recipes in one. I serve it drizzled with a tangy orange sauce. This is not your typical dessert soufflé, but one for the main course. The recipe is for a savory soufflé that puffs up like a cracked balloon in the oven. You can’t get much more orange than that. This all-orange dish includes carrots, squash, egg yolks, red chile, and even orange the fruit. And if that’s not proof enough to affirm ginger’s red reputation, I have a recipe that will. And ginger does, for the record, contain beta-carotene. Ginger has a feisty and expansive flavor, like the purported personalities of redheads. It may not look overly orange, but ginger is a term often used to describe red-headed people. Ginger, meanwhile, is an honorary orange food. It’s the color of autumn, what’s left in the foliage after the green recedes. It is, however, a precursor to Vitamin A, which is good for vision, which will help you see that orange foods look good together. But probably not, because beta-carotene has no flavor. Or maybe it’s the beta-carotene pigment that’s found in all orange foods. Maybe it’s my imagination, or just a coincidence. Beta-carotene puree makes for a lovely autumn soup.
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