I thought it only appropriate to write about something that’s been sustaining me for the past couple weeks…soup! Well, I confess it hasn't only been soup, there has been quite a lot of mash potatoes, applesauce, ice cream and sorbet consumed as well. But I digress, let me tell you what got me in this predicament in the first place.
Have you ever had an accident so mundane that you’re almost embarrassed to tell people how it happened? For example, stubbing your toe on the leg of a chair, tripping over your husband’s shoe, or just stepping off a curb. Or, in my case chomping down on a piece of licorice during a movie and twisting a molar. Ugh, ridiculous right? According to my dentist, my tooth is sprained just like a sprained ankle. Any pressure on it is very painful, thus my diet has been pretty much limited to soup.
Fortunately, I happen love soup and with a variety I have managed to keep my palate entertained. Asparagus, Cauliflower, Tomato, and Miso just to name a few. My favorite soup, though, is Butternut Squash. Because of its mild flavor I can transform it with different spices, vegetables and, in this case, even fruit (because I just happen to have a lot of applesauce at this moment).
This soup recipe is very simple, just cut some veggies, roast, saute then blend. Butternut squash and carrots are roasted in the oven to bring out their natural sweetness. Next they're thrown into a pot with sauteed onions and broth. Ginger is added for a bit of warmth, and applesauce for a sweet-tart balance. It all gets blended into a rich, creamy (with no cream added!) and satisfying soup.
Butternut Squash & Carrot Soup
- 2 cups butternut squash, cubed 1-inch pieces
- 2 cups carrots, cut 1-inch pieces
- 2 tablespoon olive oil (divided)
- ½ onion, diced
- 2 teaspoons grated fresh ginger (see tip in above picture caption); or 1 teaspoon dry ginger
- 1 quart low-sodium chicken or vegetable broth
- 4-ounce natural, no sugar added applesauce (or, 2 tsp. of apple cider vinegar)
- Salt and pepper to taste
- Preheat oven to 425 degrees
- Toss butternut squash and carrots with 1 tablespoon olive oil and place in a single layer on a parchment lined rimmed baking sheet (use 2 pans if needed).
- Put in oven for 30-40 minutes. Stirring halfway through. Cook until lightly browned and tender.
- In a large pot heat 1 tablespoon olive oil over medium-high heat. Add onions and cook about 5 minutes.
- Add roasted butternut squash, carrots, and then the chicken broth. Stir and bring to a boil, then lower to simmer 5 minutes.
- Remove pot from heat. Add grated ginger and applesauce.
- Puree with a hand mixer (immersion blender). Or, carefully puree soup in batches in a food processor or table blender; return soup to pot.
- Salt and pepper to taste.
I like my soup on the thicker side. Thin out soup to your desired consistancy with additional broth or water.
Heat through before serving.
Toppings: crispy croutons, sour cream, a drizzle of finishing oil, herbs, or a pesto made from the carrot tops would be nice.