Continuing on a bit of a soup foray, KJ chose the name for her mother’s delicious butternut squash soup that we made a few nights back. She wanted something to emphasize the ingredients and vibrant color; she also wanted to reflect a foreign language. “Crazy Orange Soup” soon evolved into “Folle d’Orange.” I nodded in agreement that things did sound better in French, while in the back of my mind, pondered other ways to siphon her burgeoning creativity. (She also deserves credit for the pretty food styling.)
Folle d’Orange stars only two ingredients – one big butternut and a handful of oranges. An onion, however, got thrown into ours for extra measure. We worked together chopping everything up. Once the last bits and pieces were collected into a large stock pot, KJ took charge of the kitchen (self-reliant teenagers are great!) and I was relieved of my sous chef duties.
Folle d’Orange (adapted from KJ’s mother’s Butternut Soup)
Ingredients: (serves 4)
- large butternut squash, peeled and cubed
- onion, diced
- one orange, cut into slices
- two oranges, juiced
- 1 liter water
- 2 tablespoons olive oil
- salt and pepper to taste
- cream (optional)
Heat olive oil in a large stock pot, over medium high heat. Add onions and cook until onions soften, stirring occasionally, ~5 minutes. Add cut butternut, sliced oranges, and 1 liter of water. Allow the mixture to come to a boil, then reduce heat to medium and the mixture to a simmer. Cook until the butternut fully softens, ~25 minutes.
Note to reduce the amount of water used depending on the size of the butternut; the water level should just barely cover the squash. We had only been able to find a fairly small butternut at the market, but used the full amount of water – which ended up be being far too much. The mistake was easily fixed, however, by allowing the water to boil off over high heat.
Following, discard orange slices. (As another tweak, we used clementines that we had on hand and left the peeled slices in, since they had mostly disintegrated anyways.) Puree the mixture with an immersion blender until smooth. Stir in the juice of the remaining oranges and season with salt and pepper to taste. Serve piping hot with a small drizzle of heavy cream.
The soup showcases the flavor of the butternut, with just a hint of citrus. It was even better the second time around, thickened with a cup of bulgur during reheating and transformed into a delicious porridge.
Yes, a perfect treat for me, and a little bit of home for KJ.