Now this is the season for heart-warming dishes. When the weather does not cooperate, I love spending time in the kitchen. When I want comfort I try to turn to something tasty and nutritious whenever I can, though I never say no to some chocolate! However there are times when not even chocolate does the trick. On the whole I prefer savoury stuff rather than sweets, so I make soup instead. Soups can either be boring or exciting, insipid or bursting with flavour. Good ones are just that: good.
What I am giving here is just a guide. And by no means am I saying that this is the prefect recipe! You know me more than that…and cooking is not rocket science. But this is how I go about making it. Just don’t let it influence you too much. There are no rules here; the thickness, texture and taste depends totally up to you. It’s a carrot and butternut squash soup, great for this time of year, at least in the UK where it’s getting chilly. I’m not sure if my Maltese readers will see the point in giving a recipe for soup now, since apparently it’s still warm there! Ah, you lucky lucky people! Remember that you could substitute the squash with pumpkin. Just a note before I give you the recipe: the photo shows my carrot soup. I didn’t use any squash here. It’s because the actual butternut soup photo I took isn’t presentable. So unfortunately this will have to do for this post. Maybe you cannot see any difference but I just wanted my readers to know. I will eventually replace it. You will need:
- 500g butternut squash, cubed and roasted (with a drizzle of olive oil)
- 200g sweet potatoes, cubed and roasted
- 200g carrots, sliced
- 1.5 to 2 litres vegetable stock
- ½ teaspoon cinnamon powder
- ½ teaspoon powdered ginger
- pepper to taste
In a heavy-based pan put the squash, sweet potatoes, carrots, stock and spices together and wait for everything to boil. When the veggies are soft, blend the soup and add some pepper, and remember to taste at this stage. Serve in warm bowls and you could garnish with fresh parsley or coriander if you have some available. So easy and comforting. Enjoy!
Note: There is no need to roast the squash and sweet potatoes but doing so will give more depth to the soup so I wouldn’t recommend skipping this step. Also you could add some freshly squeezed orange juice for a more zesty flavour. The potatoes will make your soup nice and thick and gooey.
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