Carrot Squash Soup

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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
  1. In a large stock pot, heat the olive oil over medium heat.
  2. Add the onion and cook for 2-3 minutes until onion begins to soften.
  3. 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.
  4. 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.
  5. Correct for seasoning with salt and pepper.
  6. Serve immediately.
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