My husbands mother is a terrific cook, so when she told me about how easy this soup was, and how flavourful it was, I was game! We luckily got to visit his parents, as they live in the States, not that long ago and a bowl was there waiting for us! She had made it and froze it. I can definitely tell you that it has great flavour for such a simple easy recipe.
Saute onions until golden brown, add the carrots and butternut squash and heat for a few minutes.
Add chicken stock and boil for 45 minutes.
Once boiled and everything has softened, add some freshly grated ginger and nutmeg, plus a pinch of pepper. Very carefully using an emersion blender, off the heat, blend until smooth.
The texture is smooth and velvety, like it almost has cream in it! The flavour is wonderful. It’s perfect to pack in the freezer for a cold winters day.
Butternut Squash and Carrot Soup
Prep time: 10 minutes Cook time: 1 hour Cool time: 5 minutes
2 packages of peeled, deseeded and cubed butternut squash
2-3 carrots, peeled and roughly chopped
1 whole yellow onion, chopped
2 boxes of chicken stock (900ml)
3-4 grates of fresh ginger
3-4 grates fresh nutmeg
pinch of black or white pepper
In a medium to large stock pot, sauté an onion until it starts to caramelize and turn colour. Add the squash and carrots and cook for 1-2 minutes.
Add the chicken stock and bring to a boil. When it starts to boil, turn down the heat to low and slow boil for 45 minutes.
After 45 minutes, the squash and carrots should be fully cooked and soft when poked with a fork. Grate fresh ginger and nutmeg and a pinch of pepper to taste. Salt will probably not be needed as it’s in the stock, but you could add some here if you’d like.
Take the soup off the heat and very carefully, using an Emerson blender, blend until smooth and creamy.
Garnish with a swirl of cream and enjoy with a hunk of crusty bread.