With autumn in full swing and the weather changing quickly to quite cold in the northern hemisphere, the idea of soup seems very comforting! Squash is in season. Here’s a recipe to warm your bones:
Butternut squash soup
1 large butternut squash
5 cloves of garlic
4 ribs of cellery
2 inches of ginger
orange peel of 2 oranges
Clean, cut and cube the squash, apples, pears, onions, cellery and carrots (add the garlic cloves, they don’t need cutting). Put them on a sheet pan drizzled with olive oil, salt and pepper on 375 degrees F for about 45 minutes.
In the meantime, use 1 litre of vegetable broth to start simmering (in a heavy pot) the orange peel of 2 oranges, 2 inches of ginger (cut in half) and one cinnamon stick. I tried this method for the first time and it was great; the flavours of these ingredients really infused the broth well in advance of the addition of the vegetables.
Once the vegetables are roasted, remove from the oven.
Discard the orange peel and the cinnamon stick (keep the ginger in the pot for some heat). Add all of the vegetables. Cover and boil for another 45 minutes. Add water as needed if too thick.
Blend with an immersion hand blender. Adjust salt and pepper to your liking.
May be served with roasted pumpkin seeds and/or sour cream.
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