Delicata Squash Soup

1 medium Delicata Squash

1 tablespoon vegetable oil

1 large onion peeled and diced

grated zest of 1 orange

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 quarts chicken or vegetable broth or a mixture

1/2 a small cabbage, cut into 1/2-inch dice

salt and ground black pepper to taste

Cut the squash in half lengthwise, remove the seeds, and discard or save for toasting. Cut squash into 1/2-inch dice, no need to peel. Add oil to a large saucepan or Dutch oven and heat over medium-low heat, cook onion until soft about 10 minutes. Add the squash, orange zest, cinnamon, and nutmeg; cook for 2 minutes. Add broth and cook until squash is tender when pierced with a knife, about 25 minutes. Let cool a little bit and working in batches puree the squash in a blender or all at once in the saucepan with an immersion blender. Return the squash puree to the pan if using a blender, reheat on medium-low, add the cabbage, and cook until soft about 10 to 15 minutes add salt and pepper to taste. Serve hot.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Martha Stewart Living Cookbook