This is a beautiful creamy orange winter squash soup, with warm undertones of coriander, fennel, and red pepper flakes. While this soup is good served the day it is made, it really shines if prepared the day before serving. It will keep well in the refrigerator for 5-6 days, and also freezes wonderfully, should you like to save some for a later time.
After Armida had prepared her bone broth, she cooked with it to create a variety of different dishes. Her favorite way to consume the broth was simply, with only a small handful of tiny pasta simmered into it; she didn't miss her absent teeth in her enjoyment of it. When Armida sent me home with a jarful of broth, a freshly laid egg, and a shoot of green garlic, I discovered my own favorite way to use the broth: I made a simple chicken soup by simmering the garlic, fresh herbs, and Armida's orange-yolked egg right in the mineral-rich broth. Just as Armida described, I found the broth to be deeply restorative, and cooked in this way it seemed the perfect joining of chicken and egg.
We would love to send you wonderful stories, recipes and more. Sign up below to receive our exclusive cooking tips PDF!