I have good news and bad news. The bad news is that after only two and a half weeks at my job, I was laid off. More than not having income, the bad part is that this will hold up our progress on finding a place to live. We’re tired of being homeless!
The good news is that while I’m looking for a job (again) I’ll have time to cook. For the past few weeks I’ve started to notice the pumpkins and fall produce in stores, unable to make anything with them. I feel like I’ve been missing out on a whole season’s worth of produce. In reality, it’s only been a few weeks and I’m just being dramatic.
I’m sure we’ve all had creamy butternut squash soups, but I was craving it bigtime so soup is what you get. I think this one was pretty special though, as three certified meat eating boys all agreed that it was quite tasty.
Roasted Garlic, Butternut Squash and Carrot Soup with Caramelized Onions
1 medium butternut squash, seeded, peeled and diced into 1-inch cubes
3/4 lb (12 oz) baby carrots
8 cloves garlic, peeled
1 large sweet onion, sliced thinly
3 cups vegetable broth
1/2 tsp curry powder
1/4 tsp coriander
1/4 tsp turmeric
dash cayenne pepper
freshly ground black pepper
1. Preheat oven to 400F. Place squash, carrots and garlic on a roasting pan covered with aluminum foil. Drizzle on a few Tbs olive oil and stir to coat. Cook for 25 minutes, stirring once after 15 minutes. Let cool.
2. Meanwhile, heat 1 Tbs olive in a large pot. Add sliced onion and turn heat to low. Cook onions, stirring frequently, until soft and caramelized, 30 minutes or more. Remove onions from the pot.
3. Transfer half the roasted vegetables to a blender, add half of the broth and puree. Pour into the pot used to cook the onions. Put the other half of the vegetables and broth in the blender and add most of the caramelized onions, reserving a few for garnish. Puree and pour into the pot.
4. Add the seasonings (curry powder through cayenne pepper), stir, and heat soup until warmed through. Add salt and pepper to taste.
5. Garnish each bowl with caramelized onions, paprika and more black pepper.
Makes 5-6 servings as a side.
While you’re at it, why not roast some brussel sprouts?