Published by Greg Georgeaklis in farmerstoyou.com on November 2013
This is a fall favorite in my home. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. Sometimes I’ll double this recipe and store it away in the freezer for a quick meal.
1 butternut squash
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 qt stock (veg or chicken - fish could also work nicely here)
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.