This is a fall favorite in my home. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. Sometimes I’ll double this recipe and store it away in the freezer for a quick meal.
I stopped cutting garlic a few years ago in favor of crushing directly into the dish while I cook. It blends well, more garlic oil makes it into the food, and there is less bitter flavor. For the same reasons, grate the ginger directly into the pot. I like to skin the ginger using a vegetable peeler but you can also use a spoon. I use the small shredding blades on a box grater or microplane to get all the pulp and juice while avoiding the woody fiber.
- 1 butternut squash
- 6 carrots
- 4 cloves garlic
- 1 thumb size piece (or larger) of fresh ginger
- 1 onion
- 1 qt chicken broth, vegetable stock or water
- olive oil
- salt & red chili flakes, and/or ground chipotle
- (optional - cream, milk or skyr)
- Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent.
- Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend.
- Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well.
- Add the stock or water to the soup pot, then the carrots and squash, then add enough water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender.
- Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture.
- At this point you can stir in something creamy if desired.