The other night it actually got cold. The temp dipped down into the 40’s before 10pm and put me in a cozy kind of mood. See, here in North Carolina fall teases us. October can offer an 80 degree day while the next is in the 50’s. It’s a wacky area of the country, climate wise that is, so when we actually get some real autumn weather I head for the stove, get a pot out and make soup.

I looked in my produce bowl and saw I had one sweet potato and one small winter squash and wondered if this would make enough for two. I scrounged around the produce drawer in the fridge and  spotted a little clementine. “Orange soup it is!” I thought, and as it turned out, it was the perfect compliment to a bottle of Spanish Tempranillo wine we had just purchased from our friend Craig at Wine Authorities.

Warming, luscious and topped with a bit of buttered & candied hazelnuts and crispy sage leaves, it completely said ‘Fall’ to me.

It’s a beta carotene Party!

Saute all the veggies in a bit of olive oil until slightly browned.

Add veggie broth.

Fall spices I love…

After you add the spics to the pot add some water so that all the veggies are covered. Simmer on low heat until softened, about 15 minutes.

While the soup is simmering I melted a few dabs of butter and heated some hazelnuts in a sauce pan.

Then I added a bit of brown sugar to coat the nuts.

I added a touch of balsamic vinegar as well.

I also crisp fried a few sprigs of sage from the garden. I have to say, one thing I LOVE is crispy sage leaves.

Back at the soup pot, I added the juice of one clementine.

Then I pureed the soup until smooth. I also LOVE my stick mixer.

I then added a bit of half and half. You could use soy creamer as well. I seasoned with salt and pepper to taste and plated it up with the wine.

Although the days are getting shorter and winter is close to follow; soups like this make an evening’s dinner cozy and warm.