I cooked Honey Butternut Orange Zest Soup.

It's raining! Must be soup season.

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"Where are we going on our honeymoon?"
"I'll give you one clue, and you can't Google it."
"Will I know the answer?"
"You should."
"OK. What is it?"
"It's the birth place of Leonard McCoy..."

This recipe is an invention based on something I tasted on our honeymoon. If you want food, go to Savannah, Georgia. Go now, during soup season - Savannah is America's best kept secret fall vacation spot! This was a dish we had for lunch at the Bayou Cafe.

And this is my attempt to recreate the wonder.... not to toot my own horn, but - yea. I did.

Honey Butternut Squash Orange Zest Soup ingredients: 1 butternut squash in 1" chunks 1.5 Tbsp of butter 1 small onion 2 garlic cloves 1/2 dozen scallions 1 roast chile (green or red) 2 cups of chicken broth 1 cup of orange juice 1 tsp ginger 1 tsp nutmeg 2 tsp cinnamon 1/2 c of honey 1 Tbsp orange zest boil the squash until soft. roast the chili over an open flame until browned evenly all around; immediately cover in sealed container for 10 minutes so that the skin easily peels off. caramelize the softened butternut squash chunks in pan with chopped onion & garlic & the minced roast chili. add the scallions to the caramelized ingredients last for one minute. puree whole pan of ingredients with 2 c. of chicken broth, 1 c. of orange juice. Re-heat on the stove mixing in ginger, nutmeg, cinnamon, honey, & orange zest add a dollop of sour cream on top and eat with pepper crackers & slices of a hardily flavored apple.