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Orange Soup

10/19/18


It's officially Soup Season.  Fall ended abruptly over here and left us all scrambling for our dusty winter coats.  My daughter still doesn't understand why she can't wear sandals to school because it's "sunny" outside but I think yesterday, she finally understood.  It's freezing!  Therefore, it's time to hunker down over the stove making soup after soup after soup... all of the soups.  

We all know that I have picky eaters, but my girls do love their soups.  Under one condition: I label them by color.  White, green, orange... NEVER DO I EVER call it by what it really is: Cauliflower, Broccoli or in this case, Carrot, Sweet Potato and Butternut Squash.  No sir, it is simply called "Orange Soup" in this house and then it gets eaten.  It's not lying, it's being CLEVER.  

Whatever you call it, you will love this creamy soup made up of yummy, fall vegetables.  The small amount of cream is optional, but come on, just add it...you know you want to :)   


"Orange Soup"
Serves: 6

Ingredients:

2 tbsp olive oil
1 heaping cup chopped carrots
1 heaping cup chopped sweet potato
1 heaping cup chopped butternut squash
1 onion, chopped
2 cloves garlic, minced
1/4 tsp smoked paprika
1/4 tsp turmeric 
Salt and pepper to taste
1 32 oz. container chicken stock (approx. 4 cups)
1/4 cup heavy cream (optional)

In a heavy pot, heat olive oil over medium heat.   Add onions and season with a little salt and pepper. Cook onions for 5 minutes or so, until they start to sweat.  Add garlic, and cook for another minute or so.  Add your orange veggies, and season with some more salt and pepper.  Add the other spices, and cook for about 5 minutes.  Then, add your chicken stock, bring to a boil, lower heat and simmer for 15-20 minutes, until vegetables are cooked through.  Turn off heat, and using an immersion blender, puree soup to desired consistency.  (If you don't have an immersion blender, you can transfer soup to a blender.)  Add cream and stir, and season once more with salt and pepper to taste.  

29 comments:

Unknown said...

This looks delish...think I could sub cashew milk? Nasty lactose issues ��

Laura Everyday Edits said...

love the name "orange soup."That's a fact! I have your cookbook! I think I need to keep your cookbook and Patricia Heaton's cookbook in my car so I have it when I hit the grocery store!
xo from Colorado, laura

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Unknown said...

That's smart, I wind up searching 4 recipes in the grocery aisles...ergo my 2019 New Year resolution to GET ORGANIZED. Seems to not habe happened

gourav said...

I love reading all the yummy receipes you post here. I will try the, they sound great.thanks for sharing
god bless you

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kakarot said...
This comment has been removed by the author.
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Think to Share said...

Wow!Nice Blog.Thanks for share this yumm recipe.
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Darren Demers said...

In a heavy pot, heat olive oil over medium heat. Add onions and season with a little salt and pepper. Cook onions for 5 minutes or so, until they start to sweat. Add garlic, and cook for another minute or so. Add your orange veggies, and season with some more salt and pepper.
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