Monday, November 12, 2012

Recipe: Squash Potage (Soup)

I hope everyone is having a wonderful autumn (or spring if you are on the other side of the equator). Here's a simple vegetarian recipe of mine to warm you up or cool you down. It tastes great hot or cold!

Squash Soup

Ingredients:
1 butternut squash
1 onion
1-2 carrots
cooking oil
3-4 cloves of garlic
rosemary
thyme
ginger
pepper
salt
sour cream or plain yogurt (optional)

Instructions:
Cut butternut squash in half. Bake in oven at 375 degrees F until tender (about an hour).

Chop an onion, a few cloves of garlic, and 1-2 carrots. Put a bit of oil in a large soup pot, add the onion, garlic, and carrots, and cook till soft (I like the onion a touch browned, but that's up to you). Add water (or broth), rosemary, thyme, ginger, pepper and salt. Simmer (if you are using water instead of broth, simmer longer to let the flavor develop more).

Peel and chop squash. Add it to the pot. Add enough water to cover the squash. Simmer until everything is soft. Then, blend till smooth (I use an immersion blender, so that I don't have to transfer anything) and adjust seasoning as necessary. Can be served with a dollop of sour cream or plain yogurt if you eat dairy.