It is still soup weather here in central North Carolina. Not too cold, but grey and rainy. I had a huge supply of organic carrots and some frozen butternut squash purée on hand, so I ventured into new territory with this carrot soup. I loved it, which is good since I’ll be eating the leftovers for lunch the next couple of days. This soup is very thick and surprisingly hearty for a recipe with no potatoes or cream. You can easily substitute vegetable stock for the chicken stock and have a vegan entrée! You can also substitute fresh ginger (which I don’t usually have on hand) for a spicier flavor.
Carrot Squash Soup (4 servings)
- 1 organic yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 10-12 organic carrots, peeled and chopped
- 2 cups butternut squash purée
- 4 pieces crystallized ginger
- 1 quart homemade chicken stock
- 2 Tbsp. olive oil
- Kosher salt and pepper to taste
- In a large stock pot, heat the olive oil over medium heat.
- Add the onion and cook for 2-3 minutes until onion begins to soften.
- Add the carrots, ginger and garlic. Stir well and cook for 4-5 minutes more. Add the chicken stock, lower heat and simmer for 45 minutes.
- Remove from heat and using an immersion blender (CAREFUL! Soup is hot!), blend the soup until creamy. You can also use a blender. A smarter way to do this is to wait until the soup is cool and then blend it, but I never seem to have that level of patience when I’m hungry.
- Correct for seasoning with salt and pepper.
- Serve immediately.