warming butternut squash carrot soup
While I knew we’d be able to taste and try things at culinary school, I never imagined I’d have leftovers. Primarily in the formed of cut organic vegetables, but when knife skills are on the agenda and after the exercise everyone has a pile of vegetables, we get to bag them! Yay! Pre-cut, free (if you don’t think about the tuition paid) vegetables.
Since my two tablemates weren’t going home right away last Saturday, I got theirs too so I had 1.5 butternut squashes cubed, 3 peppers diced, 4 carrots diced and a bunch of collard greens both diced and chiffonaded. I would have had an onion diced as well, but brilliant one over here cut herself while dicing and school rules say that after a cut the surface must be sanitized and the food must be thrown out. I knew there was a reason I was in the pastry program years ago. I hate knife skills.
With all of those vegetables, the first thing that make to mind was soup. A butternut squash soup with carrots, red pepper and onion as it’s base started to simmer away and within an hour, I had a soup that was sending summer away and bringing in fall. The peppers and smoked paprika give it a little heat without being spicy and complements the sweet root vegetables.
Bye bye Indian summer!
Butternut Squash and Carrot Soup
1 onion, diced
1 pepper, deseeded and sliced
1 large butternut squash, peeled and cut into cubes
2 carrots, peeled and diced
1 quart low sodium vegetable stock
a few sprigs of thyme
1 bay leaf
1 teaspoon smoked paprika
salt and pepper to taste
1. In a large pot, heat 1 tablespoon of olive oil, coconut oil or butter over medium heat. Add the onion and pepper and saute for about 5 minutes or until they’re soften and the onions get translucent.
2. Add the rest of the ingredients to the pot and bring to a boil.
3. Lower to a simmer and cook until the squash and carrots are softened, or when easily pierced with a knife, about 20 minutes.
4. Turn off the heat and let the mixture cool for a few minutes before transferring the mixture to a blender. Blend until smooth. Likewise, use an immersion blender to blend the mixture in the pot.
5. Season with salt and pepper to taste.
6. Serve either warm or cold, garnishing with extra cooked onion, pepper or carrot.