Another cold and rainy day here in northern California...we could really use some sunshine! Craving something warm and comforting to eat, I started thinking about making soup. Looking for inspiration, I saw a few Golden Delicious apples that were getting soft (I was going to make apple sauce) and an orange in the fruit basket. I had a yellow onion and half of an orange butternut squash in the fridge along with some over the hill yellow beets, orange yams and orange carrots. I had ....wait a minute, what if I use only fruits and veggies that are orange and yellow and create my very own bowl of sunshine? Oh you make me happy.
4 T butter
2 cloves garlic, chopped
1 yellow onion, chopped
2 c butternut squash, chunked
4 c golden delicious apples, chunked
2 c yams, peeled and chunked
3 small golden beets, peeled and chunked (or 1 large)
1 c carrots, chunked
juice of 1 orange
8 c chicken or veggie stock
1 T Aleppo pepper flakes (available at The Spice Tin in Murphys or online)
1 t New Mexico chile powder
1 t curry powder
1 t cinnamon
salt and pepper, to taste
1/4 c dry sherry (NOT cooking sherry) optional
Melt the butter in a large soup pot over medium heat. Add the garlic and the onion and cook for 10 minutes or so to soften and brown lightly. Add the rest of the veggies and the apples with a sprinkle of salt and pepper and cook, stirring often, until soft and lightly browned to intensify flavor and release the sugars, 10-15 minutes. Add the orange juice and the stock. Turn down the heat and simmer for one hour or more until all the veggies and the apples are soft. Puree all with an immersion blender in the pot, taste for salt and add the sherry if using. Let simmer until ready to eat. Serve with yogurt or sour cream and a bit of cilantro on top. Makes 8-10 servings. Freezes well.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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