Detective Garza ~ “For the next course of my birthday dinner, we’ve moved into the private dining room for Orange Squash Soup. All of the other men are surprised that I’ve eaten squash soup before and I have to keep reminding them that I’m from New Jersey aka The Garden State.

Now I’m sitting with Rafe, Philip, Nate, Pete, Calum, Cain, Zack, Luke, Ty, and Vane. I just realized that Alex, a new man in the unit, isn’t here. Alex is a bit reclusive and maybe doesn’t feel comfortable around us all yet. While we wait for the soup, Calum gives a toast to my birthday. I try not to show any emotion, but I’m happy and grateful–until Nate stands up. But the time he’s done with his toast, we’re all roaring with laughter and trying to hide our tears.

As we eat, the laughter and constant chatter continue until the waiter asks us to quiet down. Although we’re in a private room, the other patrons can hear us. So now Cain and Luke are using some kind of crazy sign language to communicate and Zack has pulled out his birthday present: a bottle of 40-year old scotch.

I don’t think this evening is going to end anytime soon. And I wouldn’t have it any other way!”


Garza’s Orange Squash Soup

Course Soup
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6
Calories 100 kcal

Ingredients

  • 2 Tablespoons butter
  • 1/2 Tablespoon olive oil
  • 2/3 cup onion finely chopped
  • 1 14 1/2-ounce unsalted chicken broth
  • 2 pounds butternut squash peeled and chopped into 1" dice
  • 2 large oranges juiced
  • zest of 1 large orange
  • 8 Tablespoons sour cream or plain yogurt
  • salt and pepper to taste

Instructions

  1. In a large stockpot over medium heat, melt butter and oil. Add the onion and stir until translucent, about 5 minutes. Add the chicken broth and bring to a simmer.

  2. Add the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash is tender, about 20-25 minutes. Remove from heat.

  3. Using an immersion blender, puree the soup until smooth. Whish in sour cream (or yogurt) and season with salt and pepper. Reheat over low heat until warmed up again and serve hot.

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