Butternut Squash and Carrot Soup

 

Ingredients:

• 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

 

Directions

• 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!