HERBED WINTER SQUASH/CARROT SOUP

IMG_3051

We have lots of winter squash in the basement, so, I’m making lots of soup. It’s one of my favorite ways, besides roasting, to eat it.  I made this soup to start off our New Year’s Day dinner. Because of the herbs thyme, oregano and sage that I seasoned it with,  the soup made a great earthy start to a dinner of pork roast, cornmeal dumplings and black-eyed peas. 

In fact, I love starting most of our main meals with a cup of soup, especially in the winter when it makes for a warm, comforting start to the meal. It also slows a person down and helps one to really think about the meal coming up and appreciate it.

The squash, carrots and most of the herbs were all grown, in my garden, here on the farm.

RECIPE:

Cut up enough squash to make 2# of peeled and cut up winter squash. I used Tromboncini Squash, because we have lots of it but this soup would also be great with Butternut Squash.

Add 4TBL of ghee to a soup pot and brown the squash, until it is carmelized. This adds an extra layer of richness and pulls the sugars to the surface of the squash.

IMG_3033

Browned Squash

ADD:

2 cups of cut up carrots

1 quart of gluten free, organic, chicken broth. I can/freeze my own broth. If you are buying broth, be sure to read the labels to make sure it is gluten free.

( for a vegetarian variation only add water)

1 cup of white wine

If needed, add enough water to make enough liquid, to just cover all of the vegetables.

1TBL. dried thyme

1/2TBL dried sage

1TBL dried oregano

1tsp. sea salt

Bring the liquid to a lively, bubbling simmer. Cover the pot and let the soup cook about 45 minutes or until the vegetables are tender, when tested with a fork.

Place the vegetables, with some liquid, into a blender and blend until smooth but not real creamy. If the vegetables are too thick, add a little bit more water.  Place the pureed soup back into the pot and add about 1/4 cup of whole cream and splash of Dry Sherry. Bring the soup back up to a warm temperature.

Serve with a garnish of toasted, chopped pecans.

This recipe makes enough for about 8 one cup servings. As with most soups, it gets better if left to sit overnight.

Also, the amounts of ingredients can be adjusted to suit your personal tastes. This recipe is a good starting point for a squash soup but not the only end in sight. Be creative!

Joyful Cooking in Nonesuch,

Karen

Cooking with Joy

Cooking with Joy

If you would like to FOLLOW this blog and have it delivered into your email, then just click on the  FOLLOW button that is to the right of this column. You will receive a message asking you to confirm that you want to be a Follower. I hope you do!

Comments and suggestions are always welcome as is sharing of this blog.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s