From All Recipes
Crunchy fall leaves, warm scarves, knitted sweaters, well-worn boots, pumpkins, cider, crisp air, wood fires, cozy blankets.
And this soup. Sigh.
This is my all time favorite soup. And, dare I say it, my daughters as well. I love making a double batch of this soup (usually it will use up one whole butternut squash) and putting a ton in the freezer. Then I can pull a perfect portion right from the freezer and enjoy it all winter long. I love heated lunches through the winter, and especially love it if it’s a steamy bowl of homemade soup. Sometimes I add the cream, sometimes I don’t. This year I was able to use homegrown squash and onions (from family), and carrots right from our own garden. This soup is simple and easy to make, but full of flavor, velvety and smooth, and packed with the rich and comforting flavors of fall. Just perfect.
Yield: 4 servings (doubles easily for freezing)
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
freshly grated nutmeg to taste
1/2 cup heavy cream (optional)
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg. Freezes well.