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Winter Sunset Soup

Winter Sunset Soup
Winter Sunset Soup
Author: Buford Schoolyard Garden Class
Serves: 8
For this year’s soup competition at the Buford Harvest Festival, Chef Courtenay’s after school garden class modified a class member’s squash soup recipe to come up with this AMAZING winner. People’s Choice award– WELL DONE!
  • 2 tablespoons olive oil
  • 2 medium sweet onion, medium dice
  • 2 parsnips, peeled and sliced
  • 1 ½ pounds local pork sausage, crumbled
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • ½ tablespoon sweet paprika
  • ½ cup orange juice
  • 2 (32 ounce) cartons chicken stock
  • 2 (10 ounce) can diced tomatoes with green chiles
  • ½ each local butternut squash, peeled, medium dice
  • ½ each local delicata squash peeled, medium dice
  • 2 each local sweet potato, peeled medium dice
  • 4 tablespoons fresh cilantro, chopped
  • Salt, to taste
  • Pepper, to taste
  1. Heat oil in a large sauce pan over medium-heat. Add onion and cook, stirring frequently until softened, about 2 minutes.
  2. Add parsnips, cook two minutes longer.
  3. Add sausage, cumin, coriander and sweet paprika, breaking up sausage with wooden spoon, until browned, about 3 minutes.
  4. Add orange juice and reduce until almost dry.
  5. Stir in the stock, tomatoes with green chilies, sweet potatoes and squash. Bring to a boil.
  6. Reduce heat and simmer until sweet potato and squash are fork tender, about twenty minutes.
  7. Season with salt and pepper. Stir in cilantro.