carrot, butternut squash and ginger soup
3 Tbsp unsalted butter
2 small white onions, chopped
6-7 large carrots, peeled and sliced thin
1 butternut squash, baked and peeled
1 teaspoon minced ginger
400 ml chicken or vegetable stock
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish
50 ml double cream
Bake the butternut squash in the oven for 20-25 minutes until it’s soft and easy to peel.
Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
Add the stock, the ginger and the strips of orange zest to the carrots and onions. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. Add the butternut squash and simmer for about 5 minutes.
Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste and cream.
Garnish with chopped chives, parsley, or fennel fronds and freshly ground black pepper 🙂