Rinse the orange and pat dry. Remove half of the skin of the orange with a vegetable peeler, and cut into a thin julienne. Place in a bowl of cold water, and set aside.
Juice the orange, and add the vanilla bean seeds (remove with the tip of a knife). Mix well to combine.
Peel the shallots and thinly slice. In a frying pan, heat a spoonful of vegetable oil and the butter. Sweat the shallots over medium heat.
Remove the skin of the squash, then cut into cubes of about 1 cm.
Bring a potful of water to a boil, then add just enough to cover the squash. Cook for 25 minutes over medium heat.
Five minutes before the end of cooking, add the orange juice and vanilla mixture, as well as the orange zest.
Using a slotted spoon, transfer the ingredients to a blender. Add three ladlefuls of the cooking liquid and the cream. Blend until the soup is smooth and creamy.
Tips : Serve this soup drizzled with cream and a touch of walnut oil, freshly ground pepper, and a few coriander (cilantro) leaves.
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