With winter nearing an end, it’s almost time to say goodbye to beloved soup season. Partial to the butternut squash / pumpkin variety, but feeling an overall deficiency in nutrients, adding carrot to the mix proved to be a good decision. I’m not going to go into all the healthy properties of the carrot, because it would just be straight from a Wikipedia article, but basically it makes your skin pretty after pounds of grease splatter and gives you healthy human nails that don’t resemble rhino husks.
- 1 onion, peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 1-2 tbsp olive oil
- 5 large carrots, peeled, sliced vertically
- 1 medium butternut squash, peeled and deseeded (I’m lazy and get this pre-chopped at the chino)
- black pepper, freshly ground
- Chicken stock, or vegetable stock (about 5 cups – add more or less depending if you want thick soup or soupy soup)
- 2-3 sprigs o’ thyme
- Some rosemary
1. In a roasting pan, drizzle carrots and squash with olive oil, sprinkle salt. Put in the oven until tender. Meanwhile, in a medium to large pot, sauté onion and garlic in olive oil, adding salt and pepper. Mix around until thoroughly cooked.
2. Add water, broth (or flavor cubes) to the pot with the onions and garlic. Once the carrots and pumpkins are cooked, dump that in too. Add chopped thyme and rosemary, let simmer for a while (minimum 15 minutes, the longer, the better). Pour the soup mixture into a food processor in batches and once pureed, return to the pot. Add some freshly ground pepper, some extra salt and ground pepper to taste, and a bit of rosemary on top.
For regular butternut squash soup, check out this great recipe.