Kitchen Sundays - Squash Soup

It was a very chilly & wet weekend where I am so I thought I would share a recipe that will make you feel cozy inside.

This soup wasn't made while there was snow on the ground, but who says you can't have soup during the spring? On days like today this is what I want to eat. Something similar is being made in the kitchen tonight (this particular soup was made a couple weeks ago).

I found this recipe while reading Anthology Magazine which was a lot of fun to read and had some lovely recipes near the end.

How are you staying warm today?

Winter Squash Soup
by Giao Trac

The How-To:
serves 6
2 tbsp unsalted butter
1 large carrot, peeled & chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 lbs butternut squash, peeled, seeded, and chopped
1 1/2 lbs acorn squash, peeled, seeded, and chopped
1/2 tsp cumin
1/4 tsp curry powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 cups chicken broth
3-4 sprigs fresh thyme
1 bay leaf
splash of heavy cream

1. Melt butter over medium-high heat in a soup pot. Add carrot, onion, and garlic. Cook, stirring often, until vegetables are softened (about 3-4 mins). Add squash, spices, salt and pepper and cook, stirring occasionally (about 10 mins). Stir in broth, thyme and bay leaf and bring to a boil. Reduce heat & simmer (30-35 mins). Turn off heat & discard thyme & bay leaf.

2. Working in small batches, puree soup in a blender until smooth. Return soup to pot. Stir in a splash of heavy cream and season to taste with salt & pepper. Before serving, reheat over low heat. Ladle into bowls and top it off with some more pepper.



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