As the leaves start to fall and the wind grows stronger, the urge to curl up inside with a warm soup and good book also grows stronger. This savory soup has all the coziness you crave with in-season autumn vegetables that are within reach, so it’s perfect for a rainy night in.
TIME
1 hour
INGREDIENTS
1 medium butternut squash
1 small yellow onion (or half of a large onion)
1 carrot
Garlic (we recommend 2–3 cloves, but whatever you like)
2 cups of chicken or vegetable stock per person
3–4 tablespoons salted butter
1 cup of heavy cream per person (optional)
1 sprig of thyme
2–3 sage leaves
Paprika, salt, and pepper (to taste)
INSTRUCTIONS
1. Prep all your veggies by dicing them while the butter melts in a large stock pot. Once diced, add those that need to be cooked down the most first—onions, carrots, and garlic.
2. Cook until fragrant, then add the thyme and sage leaves. If using fresh herbs, use whole leaves/sprigs and bundle them with baker’s twine.
3. After letting simmer for five minutes, remove herbs and add the butternut squash and stock of choice. Let this come to a boil while stirring frequently before lowering it to a simmer. Add paprika, salt, and pepper to your liking, then let sit on low heat like this for thirty minutes.
4. Once the veggies are tender and the kitchen smells strongly of autumn, you can add your heavy cream and use an immersion blender in the mixture until smooth. If you don’t have an immersion blender, don’t fret. You can also carefully transfer the mixture to a heat safe blender and add your optional heavy cream before blending until smooth.
5. Add the mixture back into the pot to simmer and warm throughout, and then it’s ready to serve. You can garnish with the same herbs used before or pair with a warm and melty grilled cheese. Enjoy.
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