This soup is prepared as a chunky mixture, then puréed in a blender.

• 3/4 Cup sweet onion, chopped
• 1 clove garlic, minced
• 1 Tablespoon olive oil
• 1 Cup carrots, peeled and chopped
• 3 Cups butternut squash, peeled and cut into chunks
• 1 Cup bell peppers, seeded and cut into chunks
• 1 Tablespoon orange zest
• 1 medium orange, juice only
• 5 or 6 Cups chicken broth
• 3 Tablespoons white wine vinegar
• 1 Tablespoon local honey
• 1 teaspoon salt
• 1 dash black pepper

Place oil, onions and garlic in a very large non-stick skillet, turn heat to high (9 on a scale of 0-9) and brown for 1 minute.

Add carrots, turn heat down to medium low (3 on a scale of 0-9) and cook for 7 minutes.

Add bell pepper, butternut squash, orange zest, and chicken broth. Return heat to high and bring to a boil.

Reduce heat again to medium low, cover, and simmer for 20 minutes, stirring about every 4 minutes to prevent the squash from sticking to the bottom of the pan.

Turn off heat, add remaining ingredients and cool to almost room temperature.

Transfer the chunky vegetables and about half of the broth to a blender and purée. Pour the smooth mixture and the broth into a storage container.

Warm and serve as needed. Optional: Garnish with sour cream and stir in circles to create an artisanal effect. Minced cilantro leaves also make a great garnish.

Makes about 8-10 servings (1 Cup per serving)