Squash-Orange-Chili Soup

I always love soup, especially on a rainy day. Here's one recipe that perked me up one stormy day in UP. This soup is also good for those who need fiber in their diet. The chili in the soup upstarts the spirit.

1 large onion, chopped
2 tbsp corn oil
1-2 squashes, peeled and diced
grated rind and juice of 2 pongkan or mandarin oranges
1.5 rich chicken or pork stock (vegetable stock can also be used)
2 bay leaves
salt to taste
ground black pepper
nutmeg, grated
2 tbsp chopped parsley
half a teaspoon of chili or sesame oil (optional)

1. Cook the onion in the oil until softened but not browned, then add the prepared squash and cook slowly for 5 minutes, stirring from time to time. Mix the grated orange rind, then add the stock, bay leaves and seasoning. Bring to a boil, then cover and simmer for 40 minutes, until the squash is tender and cooked through.

2. Allow the soup to cool slightly, remove the bay leaves, then puree in a blender until smooth.

3. Rinse the pot and return the soup to it, adding the orange juice.

4. Reheat the soup slowly (do not let it boil), then season to taste.

5. Add the chili oil or sesame oil on top.

6. Then add the chopped parsley and sprinkle with nutmeg before serving.