French Marigold Bartlett Butternut Soup
~ Skirt in the Kitchen ~
Carefully slice in 2– 1 (2-pounds) butternut squash.
Scoop out the seeds and membrane– Roast upside-down on a sheet in a 375℉ oven for 30 minutes.
Chop 1 medium onion,
peppers, French marigold petals, fresh herbs of Greek oregano, Italian parsley, mint of any flavor,
and black basil (or any other).
Dice 1 green tomato (or a tomatillo) and 1 Bartlett pear– leave on the peeling.
Remove any remaining membrane; scoop entire squash from it’s peel.
In a heavy pot or in a Dutch oven, heat olive oil– sauté the onion and peppers, first– then green tomato. Add the herbs when prior ingredients are softened, then spices of ground Saigon cinnamon, cumin, salt, freshly ground black pepper, and cajun seasoning. Stir in the roasted butternut squash, 32 ounces chicken broth, and 1 1/2 tablespoons sour cream. Taste for any additional salt or pepper needed. Heat to very hot, cooking for little time, then puree in a food processor to serve. Garnish with French marigold petals and mint leaves.
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