Cold day, Hot Soup

13 Jan

We had snow flurries this morning, nothing stuck but it started to truly feel like winter. To warm myself up today I made a delicious Butternut Squash and Carrot Soup. I forgot to capture the process on film, but the end result was really good. There is cumin and garlic in the recipe that adds a nice depth to the sweetness of the carrot and butternut squash.

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 carrots, sliced
  • 3 stalks celery, diced
  • 2 small or one large butternut squash, peeled and chopped
  • 5 cups vegetable broth
  • 1/2 cup milk or milk alternative 
  • salt and pepper to taste
  • 1 tsp cumin

In a large soup pot, sauté the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.

Add the carrots and celery and cook for another 3 to 5 miutes.

Add the squash and stir just to coat, then add the vegetable broth. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.

Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender.

Stir in the milk and season with cumin and salt and pepper to taste.

I ate it by itself, but it would be lovely with a few pieces of fresh bread.



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