When a girl finds herself with a surplus of mammoth carrots, plus a butternut squash, what’s she to do? Make soup, of course!
In all honesty, I’ve never had this soup before, and I’m not a huge fan of butternut squash. What compelled me to make this, I’ll never know- but I’m glad that I did! Dave loved it, and it actually had quite an after-kick to it. It was a great way to pack a lot of vegetables into a single dish. It just feels (and looks!) like fall in a bowl. I’m obsessed with how colorful it is.
To anyone wondering how to do the cream swirl on top- After many trials and errors, I found the best way to achieve this was to pour some cream into a squeeze bottle (or any small jar with a lid) and shake vigorously until the cream has thickened- about halfway to whipped cream. Then use a spoon to drizzle.
- 1 butternut squash, cut in half, seeds scooped
- 4 very large carrots (or probably 6-7 regular carrots), peeled and trimmed
- olive oil
- 1 medium onion, chopped (about 1 cup)
- 2-3 cups vegetable stock
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- Chives, for garnish
- Line a sheet pan with foil or parchement. Preheat oven to 425F.
- Spread the prepared carrots and squash on the baking tray (squash cut side up), sprinkle with olive oil, salt and pepper. Roast in the preheated oven for 1 hour, turning the carrots halfway through.
- In a skillet over medium heat, add 1 T olive oil and heat to shimmering. Add the onion and saute until translucent. Set aside.
- Scoop the squash out of the skin into the bowl of a blender or food processor, add the carrots, sautéed onion, cumin, cayenne and 2 cups of vegetable stock. Run the machine until smooth. If soup seems too thick, add more stock until desired consistency is reached. Season with salt and pepper to taste. Garnish with chives and serve hot.