Butternut & Carrot Soup

The Great PumpkinThe Great Pumpkin

So, we’ve established in previous posts that my family is, well, peculiar. We do things differently than other families. That includes holidays. This latest psychosis comes courtesy of my father.

Certain annual holidays have some sort of living thing associated with them…like trees or squash. When this occurs, Dad must have the biggest one he can find.

As a kid, I was told that Dad’s need for the biggest pumpkin or tree was because he never had one when he was a kid. (And, of course, he walked to school in the rain.) It wasn’t until, as an adult, I was talking to my grandfather that the truth was revealed. No, Dad didn’t have a big pumpkin or tree…at least not in his room. The family trees and pumpkins were all of significant size.

The reality is that Dad never matured past the age of eight. And he has now passed his enthusiasm for big down to his grandchildren. Exibit A is the picture included with this post. This pumpkin was delivered to our house for Halloween. (The apple is for scale). The kids have requested we carve it to look like a vampire. (Carve is a relative term. To carve these pumpkins you need to use a keyhole saw because the wall of the pumpkin is so thick.) We will see how it turns out.

One thing we do know will be good is our Halloween tradition of Grilled Cheese and Pumpkin Soup. It’s one of my favorites no matter who’s knocking on the door, and there’s no better way to get ready for Trick or Treating. This soup is a mishmash of a few of my recipes. Enjoy!

Here’s hoping you have a Happy Halloween!!

Butternut & Carrot Soup
3 Tablespoons Olive Oil
1 Large onion, chopped
1 Teaspoons Paprika
1 1/2 Teaspoon Ground Cumin
3/4 Teaspoon Turmeric
1 Teaspoon Ground Coriander
1/8 Teaspoon Cayenne Pepper
Salt and Pepper to taste
2 Pounds Butternut Squash cut into cubes
4 Carrots peeled and coarsely chopped
1 Teaspoon Sugar
3 Cups Chicken Stock
3 Cups Water
Sour Cream

Heat olive oil in a large pot. Add the onion and sauté until soft. Add the paprika, cumin, turmeric, coriander, cayenne, salt, and pepper. Sauté for 2 minutes.

Add the butternut squash, carrot, and sugar and cook for 10 minutes. Add the stock and the water. Bring to a boil then reduce heat to a simmer uncovered for 30 minutes or until the carrots are soft.

Allow to cool a little, then purée with an immersion blender or in a traditional blender. Season to taste with salt and pepper.

Serve with a dollop of sour cream.

Note: to adapt this recipe for the Instant Pot, sauté the onions and veggies as per the instructions. Then set the Instant Pot on high pressure for 8 minutes with a natural pressure release. Puree the soup with an immersion blender when slightly cooled.

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