The hidden ingredient in this soup is carrots. It adds richness to the soup and more nutrition. Also, a little bit more color. I have posted another butternut squash soup recipe which calls for chicken broth, but this soup falls into the category of “vegetarian” as it is not made with chicken broth.
- 1 medium butternut squash
- 4 carrots
- ½ cup chopped onions
- 3 garlic cloves, minced
- 1 jalapeño pepper, finely chopped
- 1 teaspoon cumin seeds
- 1” ginger root, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- water – enough to cover the squash/carrots – see directions, below.
- Peel the squash and cut it up into cubes 1”- 1/2” in size. (see Butternut squash star anise soup recipe in this blog for photograph suggestions on how to cut up the squash)
- Peel the carrots and cut into 1” coins.
- Chop enough onion to make ½ cup, peel and mince the garlic and ginger, cut the jalapeño in two lengthwise, seed, and chop into small pieces.
- Heat the oil over medium heat using a small stock pot or large sauce pan.
- When it is fragrant add the onion. Sauté until the onion is translucent but not brown.
- Add minced garlic, jalapeño pepper, and cumin and sauté for 2-3 minutes.
- Put the squash & carrots in a bowl and cover with water. Transfer to the stock pot with the other ingredients Bring to a boil and immediately turn down heat to simmer and cover the pan.
- Cook for 35 minutes. ‘
- Take soup off the stove and using an immersion blender process the soup until well blended and no solids are visible.
- Add the additional 2 cups of water, if needed and desired, stir to blend, and heat through. Adjust seasoning. Serve!