Carrot Squash Soup


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.

Butternut Squash Macaroni and Cheese (and bacon)


So there I was, minding my own business, catching up on foodie blogs, when I saw it–the recipe for butternut squash macaroni and cheese. I love squash–all squash. And this seemed like a fun and delicious new way to incorporate some squash into winter comfort food. Ellie rolled her eyes when I mentioned it, but in the end, she had two helpings so I figure it must not be the end of the world 🙂

The original of this recipe was on Sugar Dish Me’s blog, and I know if she has posted it to the universe, it must be good. I made some modifications to allow for what I had handy and what I needed to use up in the refrigerator (namely, bacon). I also roasted my squash instead of peeling it and boiling it because I am both lazy and unable to cut the rind off squash without causing myself bodily injury. HERE is the original recipe, which qualifies for Meatless Monday and is lower in fat than my version–you can probably make up your own delicious variations of this to suit your taste and what you have handy.

The end result was a bit sweet from the squash, but also smokey from the bacon and caramelized onions. This is going into my “must repeat” file!

Butternut Squash Macaroni and Cheese with Bacon (makes 6-8 main dish servings)

  • 1 12 oz. package of mini rotini pasta (or your favorite shape)
  • 2 organic butternut squash
  • 4 strips uncured, local bacon
  • 1 organic, yellow onion, thinly sliced
  • 1/2 cup low fat milk
  • 2 cups Swiss/Gruyère cheese, shredded (Trader Joes has an excellent blend)
  • 1 tsp. kosher or sea salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tbsp. butter, melted
  • 1/4 cup fresh breadcrumbs
  1. Preheat the oven to 400 degrees.
  2. Line a rimmed baking sheet with foil.
  3. Cut both squash lengthwise and scoop out the seeds. Put the squash pieces on the baking sheet, cut side down and roast in the oven for 50 minutes to 1 hour.
  4. When squash is tender, remove from the oven and let cool. Scoop the pulp into a bowl and mash. Set aside. NOTE: squash can be roasted ahead of time and refrigerated up to 3 days.
  5. Reduce the oven temperature to 350 degrees.
  6. Cut the strips of bacon into small strips, about 1″ wide. Brown in a skillet until crispy. With a slotted spoon, remove bacon pieces to a paper towel lined plate to drain.
  7. To the bacon drippings, add onion slices and cook on medium heat about 10-12 minutes, until they begin to caramelize. Remove onions to plate with the bacon.
  8. In a large bowl, mix the squash, bacon, onion, milk, spices, salt and pepper.
  9. Mix in 1 1/2 cups of the cheese. Set bowl aside.
  10. In a large stock pot, bring pasta water to a boil and cook pasta to al dente, according to the directions on the package. Drain pasta, reserving 1 cup of pasta water.
  11. Return pasta to the pot and add the squash mixture. Stir well to blend. Add some pasta water if the mixture seems too dry.
  12. Pour pasta mixture into a casserole or baking dish. Top with remaining 1/2 cup of cheese. Mix the butter and bread crumbs together and sprinkle on top.
  13. Bake at 350 for 30-45 minutes, depending on the thickness of your baking dish (mine took a full 45 minutes).
  14. Serve immediately.
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