Clementine soup

(inspired by "The Aviator")

MAKES 4 SERVINGS

2 tablespoons butter or vegetable oil
1-1/2 cups sweet onion, sliced
1 (2-pound) butternut squash, peeled, seeded and cubed
1 cup potatoes, peeled and chopped coarsely
2 cups carrots, peeled and cut in circles
1 teaspoon salt
1 teaspoon coriander seed, crushed
1/2 teaspoon cumin
2 tablespoons flat leaf parsley, chopped
1 tablespoon chopped fresh thyme
5 to 6 Clementines, divided
4 cups vegetable or chicken broth
Pepper to taste

Heat butter or oil in a large saucepan over moderate heat. Add onion; saute until translucent, about 2 to 3 minutes. Stir in squash, potatoes, carrots and salt. Add coriander seed, cumin, parsley, thyme, zest of 2 of the Clementines and chicken broth. Increase heat; lower to simmering. Cover and simmer for 30 minutes or until vegetables are tender.

Puree mixture in batches in a food processor, straining it back into a saucepan through a sieve. Stir in juice of the Clementines and gently reheat. Add pepper to taste and more salt, if you wish.

Serve in bowls with Clementines zest sprinkled on top.

Nutrition facts per serving: 331 calories, 7 g fat, 4 g saturated fat, 16 mg cholesterol, 65 g carbohydrates, 7 g protein, 680 mg sodium, 8 g fiber