Cool days call for soup. This time of year, our local Independent grocery store often has bushels of roma tomatoes, shepherd’s peppers, apples and more! Throw in a few squash, carrots, onions and a desire for comfort food and I knew I could find a recipe to match my wants. I came across this recipe and realized how versatile it is. http://www.windsoreats.com/2013/11/recipe-roasted-butternut-squash-red-pepper-soup/ I was a little late to the game this year and they were out of the big bushels of peppers so I decided to change it up. Butternut squash carrot soup. Super easy to make and depending on the final flavour you’re going for you can modify your herbs and spices to match.
I used 2 whole butternut squash. Cut in half, seeds removed. 6 large carrots scrubbed, but not peeled, ends cut and then cut into larger sticks. 3 yellow onions, outer skin removed and quartered. 2 heads of garlic, peeled but cloves kept whole. Preheat the oven to 425F. Line your baking sheets with aluminum foil. Lay the veggies out, squash middle side down. Take a fork and puncture some holes on the skin of your squash. Drizzle olive oil over all the vegetables. Salt and pepper to taste. Let them roast for 30-45 min. The carrots will be done before the squash. Once the squash is softer to the touch (use the side of a fork or a spoon to push, not your finger!) it’s ready. Take the pans out, let cool. Once cool enough, toss the onions, carrots and garlic, as they are into a 6qt pot. Turn the squash over, scoop out the flesh and add to pot. I added four 900ml containers of vegetable stock. Then tossed in some fresh thyme and sage, salt and pepper. I let that simmer for about an hour. Turned off the element, removed the pot from the heat and let it sit for 20 min, then pulled out the sage and thyme sprigs. Used my immersion blender and pureed the soup until it was smooth. I tasted it and decided to add some paprika, nutmeg and cinnamon for a warmer flavour. I put the pot back on the burner for 30 more minutes to let the new spices blend in. The soup can be served right away or frozen. If freezing, cool overnight in the fridge first.
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