It’s Fall. Not everything is orange yet, as we had a funny Summer. Here and there red leafs are showing for a moment or two before they take off and hit the ground. There is chill in the mornings. I want to feel like Fall.
So I decided to make an orange soup that my daughter loves, to get into the Autumn atmosphere. And daughter: when you grow and have your own family and you’ll wanna feel like a little girl again, with your childhood kitchen smells, you have the recipe to do just that. EZ.
- 5 tbsp. olive oil
- 2 onions coarsely chopped
- 2 garlic cloves, sliced
- 1 butternut squash, peeled, cut into coarse cubes
- 9-10 carrots, peeled, cubed
- 1 orange, rind grated
- 8 cups of vegetable broth
- salt and pepper
- heat oil in a large saucepan over medium heat. add onions and garlic, cook while stirring frequently till soften.
- add the rest of the vegetables and cook for another 3 minutes.
- add broth, salt and pepper and bring to a boil. reduce heat, cover, and simmer 25-30 minutes, until vegetables are soft (but not too soft…).
- allow soup to cool, then puree with a hand blender.
variations: add some sour cream to the soup; substitute the vegetable broth with chicken broth; add sweet potato instead of 5 carrots; add saffron. play around and have fun finding your special aroma.