Saturday, February 14, 2015

Butternut Squash and Carrot Soup

  • 1 medium butternut squash
  • 7 medium carrots - peeled and cut into 1-inch segments
  • 1 large yellow onion
  • 2-3 leeks, chopped
  • 1 stick butter
  • 2 cups vegetable stock
  • 1/4 cup heavy cream
  • 2 cloves garlic
  • sea salt and black pepper to taste
  • Halve the squash and scoop the seeds out of both sides, place both halves in a baking dish in a 1/2-inch of water and drizzle olive oil on them, season with salt and pepper.
  • Place in oven at 400 degrees for 40 minutes until the squash is soft and browned from the roasting and fork tender.
  • Chop the onion and sauté in a pat of butter in a skillet, add the carrots.
  • When the onions are soft and brown, mince the garlic and add the chopped leeks too, cook a few minutes more.
  • Add a cup of vegetable stock, lower heat to a simmer and partially cover skillet, cook until carrots are fork tender, about 20 more minutes.
  • Remove squash from oven, scoop out the flesh of the squash from the skin. 
  • Purée the squash in a blender while ladling in the contents of the skillet, add more vegetable stock if necessary to properly purée.
  • Pour the finished puree into a soup pot and set to medium heat.
  • Stir in the remainder of the vegetable stock, the stick of butter and the cream.
  • Season with salt and pepper to taste. 
Garnish with fresh basil or a dollop of crème fraiche if you have it and serve.
Bon Appétit!


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