Thursday, October 29, 2009

Butternut Squash and Carrot Soup

This yummy soup is warm and inviting, perfect for a cool autumn evening. I love the musty smell of the sage with the earthiness of the squash and garlic! The recipe is pretty straightforward and doesn't take long to make. I made a huge batch in just over an hour- not bad for a Sunday afternoon! I choose to use vegetable stock and no cream or butter to make this a vegan dish, for no apparent reason : ) As usual, free free to add or take out any ingredients you wish.
**Warning-This is spicy! Cut down on the spices or add cream to cool it down. **

Butternut Squash and Carrot Soup
1 medium onion, diced
2 cloves garlic, chopped
1 lb. carrots, chopped*
2 lbs. butternut squash, chopped*
1 1/2 tsp. ground mustard
1/4 tsp. cayenne pepper
4 cups vegetable stock
1 bunch sage leaves, roughly chopped
approx. 1/2 tsp freshly grated nutmeg
salt and pepper (as always!)

Saute onions in olive oil until soft, about 5 minutes. Add garlic and stir 1 minute more. Add carrots and squash and stir well. Add mustard, cayenne, nutmeg and sage leaves an stir to combine. Pour in vegetable stock (I choose Swanson's Organic Vegetable Broth) making sure it covers the vegetables, turn heat to high and bring to boil. Lower heat, cover and allow to simmer until vegetables are tender. Remove from heat and blend thoroughly, transferring in batches to a blender or using an immersion blender. Season with salt and pepper to taste and serve immediately. You could also freeze in small portions in zip top bags to enjoy all week long!

* Cut carrots and squash in pieces of uniform size to ensure even cooking .

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