Jess is not a fan of winter and constantly complains of being cold (even when it isn’t all that cold out). She bundles herself up in fleece jackets, over-dresses the kids, and drinks a lot of chamomile tea. For my part, I make soups all winter long to keep the family warm. This soup’s warm orange color makes it especially comforting on a dark winter day, and since butternut squash is naturally sweet, the soup is perfect for children. It’s a vitamin-rich soup that’s light, but still filling – a fine way to ease into February.
- 10 cups butternut squash, peeled and cut into 1/2 inch cubes (3-4 butternut squash)
- 4 medium carrots, sliced, (1 1/2 – 2 cups)
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/2 cup olive oil
- 8 cups water
- 1 cup light cream (optional)
- 1 teaspoon nutmeg (you can add more if you like)
- Salt & pepper to taste
- Heat the oil in a large pot and fry the onions and carrots until onions turn transparent (5 minutes).
- Add the celery and squash and cook for another 5 minutes over high flame, stirring. The squash should soften and turn slightly darker (deep orange).
- Add the water, cover and bring to a boil. Lower the flame and cook for 45 minutes (the celery should look pale green and all should look cooked through and soft).
- Remove from heat and allow to cool.
- Using a hand blender or a food processor, puree the ingredients.
- Return the soup to the stove and heat on low flame without letting it boil. Stir in the cream, nutmeg, salt and pepper.
- Serve warm.
- Variation: Taste the soup without the cream – you may like it. It all depends on how good the squash is.