Butternut Squash and Carrot Soup
This is a riff on the Butternut Squash soup from Love and Lemons, but without the pain in the butt of peeling and chopping the squash – it’s easier (and safer) to just to roast the thing whole in the oven like I did for my Butternut Squash Mashup. Or, you can cut it in half and roast it with cut sides down.
- 1 Tbsp olive oil
- 1 large yellow onion, diced
- 1 cup diced carrots
- 1 small butternut squash, roasted (let it cool, peel, deseed and scoop out the flesh)
- 2 garlic cloves, minced
- 1” peeled and finely chopped fresh ginger
- zest and juice of 1 orange
- 2 cups chicken stock (use vegetable stock if you want)
- a pinch of nutmeg
- Sea salt and freshly ground black pepper
- Preheat oven to 35o F.
- Cut squash in half and scoop out seeds. Rub with olive oil and roast cut side down for about 50 minutes or until you can poke it with a knife easily.
- Remove squash from oven and let cool while you are prepping the rest of the ingredients.
- Scoop squash out of skin and set aside.
- Saute onions in olive oil over medium low heat until soft (3-5 minutes).
- Add the carrot, garlic and ginger and continue cooking for another couple minutes.
- Add stock, orange zest, and salt to taste (go easy on the salt if you are using boullion cubes).
- Simmer for 30 minutes.
- Add the squash and heat through (5 minutes)
- Add fresh orange juice to finish.
- Serve with fresh bread
Shout out to Spud.ca for the organic butternut squash and other ingredients in this recipe.