Guys I have to apologize for not posting in a while. I had a ton of family over this weekend, and cooking for them was a real challenge. There are some Indians, like some members of my family who visited, who don’t eat onion or garlic. I’m a little unsure of the reason, but I think it has something to do with being grown underground. Anyway, on top of cooking vegetarian food for them, I had to concoct a recipe that also didn’t use any onion or garlic, either fresh or in powdered form. The one exception was vegetable broth – still not sure why.
So the following is a modified butternut squash soup recipe. My first experience with butternut squash was a few weeks before I started this blog – it was actually a risotto! And it inspired my mushroom risotto recipe because it was such a success. As my fellow East Coasters know, this past weekend was the Polar Vortex, with temperatures reaching incredible lows all over the region. What better way to stay indoors and warm yourself up than with a hearty, healthy vegetable soup? I’m pretty proud of this recipe, not only because it’s incredibly simple, but because it’s got to be one of the healthiest things I’ve made (omitting, of course, the optional heavy cream).
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Ingredients (makes 8 servings):
adapted from Sweet and Savory by Shinee
1 butternut squash (peeled, seeded, and diced into large cubes)
4 tbsps butter
30-40 baby carrots, cut in half
4-5 cups low-sodium vegetable broth
1 tsp cayenne pepper
1 tsp white pepper
1 tsp dried parsley
Salt to taste
Heat a large soup pot and melt down 4 tbsps butter. Add baby carrots and cook for 3-4 minutes. Add butternut squash and toss with melted butter before adding vegetable broth. Bring to a rolling boil, then reduce to a simmer and cook for 30 minutes. Once cooked down, add 1 c. water and spices. Stir and take off the heat to cool. Once slightly cooled, puree in food process or use an immersion blender. Once entirely pureed, add 4 tbsps. heavy cream (this is optional) and stir before serving hot.