carrot butternut squash soup


I've been slowly making more progress in my kitchen recently... and have stock piled a few recipes that I need to write up. This is one of them.... and it's an easy one.

There is something about butternut squash soup that just screams Fall. I fully intended on picking up the squash for bargain prices at Haymarket... but "splurged" and bought it in the burbs while visiting my parents. Even at normal prices, this soup is a steal. While I only topped it with chickpeas, I think it would be great with little bits of chicken sausage too if you wanted more bulk.

The soup is actually thicker than you think it will be - so I still have several leftovers which I've stashed in my freezer. I haven't been super great about eating anything from my freezer besides Reese Cups.... but I'm optimistic this will be different. I'm thinking maybe a very small bowl of it with some seared fish or scallops on top. Winning?

Either way, here's how the simple version goes.



(Step 1) Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend.

(Step 2) Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables.

(Step 3) Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. In full disclosure, I think this would take forever... so I also used an immersion blender. It worked like a charm. You are ready to serve and eat!

(Step 4) While the butternut squash and carrots are softening, you should absolutely make roasted chickpeas. Simply open, drain, and rinse a can of chick peas. Spread on a cookie sheet covered in parchment paper. Cover evenly-ish in olive oil. Sprinkle with salt, pepper... and tiny bit of cumin. Roast in the 375F oven for about 20 minutes. Theoretically you can eat them straight for the can, so cook them to the crunch factor you want.

(Step 5) Ladle soup into a pretty bowl, sprinkle with roasted chick peas, and slivers of scallions. Pretty much everything is better with cheese... so don't feel like you need to skip that either. I didn't.

Shopping List
1 butternut squash
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken – fish could also work nicely here)
water
olive oil
salt & pepper

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