November 20, 2012
Butternut squash and carrot soup is the perfect first course to your Thanksgiving meal. We all need more easy recipes during the holiday season and this soup is one of them. Cubes of carrots and squash are cooked with onion and garlic before being pureed into a silky smooth soup. A dash of cinnamon and nutmeg transform this dish into something dynamic and interesting. If you want to add some tartness, saute a chopped Granny Smith apple with the other veggies. Serve butternut squash and carrot soup with multigrain croutons and a dollop of sour cream.
Butternut Squash and Carrot Soup
Ingredients:
1 large butternut squash, peeled and cut into cubes or 2 bags of frozen butternut squa
1 cup heavy cream
1 cup chicken broth
1 bag of carrots, cut up
1/2 red onion, cut up
1 tablespoon nutmeg
1 tablespoon cinnamon
Directions:
Pour broth and water in a large soup pot. Bring to a slight boil and add onions, garlic, salt, pepper, and the bouillon cube. Add butternut squash cubes and carrots. Add heavy cream during the last 10-15 minutes and then cinnamon and nutmeg. Since I don't measure (stubborn or stupid) I can't tell you how much to add. I added about a tablespoon or each, which added a rather nice taste. Your best would be to add a little less and keep trying until the soup meets your standards. After an hour of cooking, the soup is ready and should be mixed together with a hand blender. This will create a thick consistency as all the onion, carrot, and butternut squash bits blend together, perfectly.
Approximate cooking time: 1-1 1/2 hour.
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