Except it’s spring here now! I should be thinking about fresh asparagus, early peas, and other first-of-the-season vegetables but a butternut squash languishing in my frig alongside a half a knob of ginger motivated me to clean up, combine, cook, and tuck away a few containers of soup in the freezer for those nights we arrive home late.
Makes 8 servings.
- 1 medium butternut squash
- 1/4 cup olive or grape seed oil
- 2 onions, diced
- 2 pounds carrots, peeled and cut in 1 inch chunks
- 6 cloves garlic, minced
- 2 (2 inch) pieces fresh ginger, peeled and grated
- 6 – 8 cups water, or use part vegetable broth
- salt and pepper to taste
- 2 teaspoons lemon zest
- 1/2 cup heavy cream, low-fat sour cream, or Greek yogurt
- Cut the squash in half lengthwise and remove the seeds. An ice cream scoop makes short work of this task. Place face down on a parchment paper-lined baking sheet.
- Peel and chop 2 pounds of organic carrots and put on another parchment paper-lined baking sheet. I use the parchment paper so I don’t have a big sticky mess to clean up. Drizzle the carrots with a little olive oil. Roast on convection at 350F. for about 30 minutes, turning the carrots occasionally. Roasting the vegetables for a soup heightens the flavour considerably. Read why and how here.
- Meanwhile, heat oil in a large heavy-bottomed pot. Add diced onions and garlic and sweat until the onions are translucent. Add the broth and the finely grated ginger. Once the carrots are tender, add them to the pot. Scoop the cooked squash into the pot and compost the skin. Season with salt and pepper and simmer for 30-45 minutes.
- Puree in a food processor.
- Serve in soup bowls, garnish with lemon zest and swirl a little sour cream or yogurt into each.