Souper Meal: Carrot Squash Soup

Around here I am the queen of soups. Maybe it's because my family loves them, or maybe it's because I love to make them. I have a few standard recipes that I have perfected and made in variations (depending on what we have, or what we want). Some days I'll make 3 or 4 soups and divvy them out into good containers, label and pop in the freezer. These sustain us for a while and it means a variety is always available with little to no effort.

One of my favorites is a carrot and butternut squash soup. I make a spicy ginger variation and a sweet orange chowder variation (not really oranges and not really chowder). It's so easy to make and everyone will think you are a pro.

Recipe and Instructions
2 lbs carrots
2 1/2- 3lbs of butternut squash
1 large or 2 small onions (yellow or white, it's all preference)
4 cloves of garlic
sprig of fresh cilantro
3 tsp kosher salt (potentially more, to taste)
1 tsp rosemary
1 tsp Jamaican all spice
2 tsp coriander

1 tsp tarragon
1 pinch of cardamom seeds (ground is fine, about 1 tsp)
2 tbs olive or canola oil
Optional: fresh ginger, hot pepper, red pepper flakes

• Peel and chop squash and carrots
• Cut onion, peel garlic
• Wash cilantro

• Put approximately 2 tbs olive oil in a a heavy bottom soup pot on medium heat and then drop in onions and garlic
• Saute for about 10 minutes until the onions appear translucent and then add in the carrots, squash and cilantro

Sauteed onions and garlic

• Drop in seasonings and add a drizzle of oil if you feel necessary
• Stir periodically and let saute for about 10 minutes

The whole mess 

• Add 6 cups water and cover the pot
• Allow to boil and then lower heat
• Allow to simmer for 20 minutes

Getting Closer...

• Cool down the pot and puree
• Serve with a bit of fresh cilantro on top and, if you like, a dollop of yogurt

Pureed and ready to eat. So yummy!!!