So what do you do when it’s cold and dreary outside and when you don’t really feel like standing in the kitchen for too long? Yup, soup.
Pumpkin/ Squash season is coming to its end but I thought I’d give it one last kick at the can. I just found out that I had this recipe for almost a year now and surprisingly enough I forgot to share it with everyone, nice right?
So I’m trying to do the right thing here by sharing this with you today, hopefully you’ll still kinda like me after this slip 🙂
I’m going to step out of my shell here and say it out loud: I don’t like squash, or pumpkin, or cooked carrots. There, I said it. My kids (luckily enough) do! So you know how sometimes the kids don’t like something and they just plunk it into your plate and you end up having a leftover dinner? Well, it’s sometimes quite the opposite in our house. I would make soup, with chunks of carrots in it and if they’re too big I’ll just plunk it in my son’s plate. He’s very accepting this boy of mine. My daughter on the other hand, will probably give me the face and make the plunking process longer so my boy is my go-to kid when I need to avoid my carrots 🙂
So now that I have this out in the open, you’re probably wondering why I made this soup. Well, when it’s all blended together, I don’t mind the carrots and the squash; on the contrary, I enjoy the flavor. I’m weird. But this soup is not. In fact, it’s awesome and warms you up right through.
The great thing about this soup is not only that it’s healthy because it only has veggies and natural ingredients in it; it’s also really tasty and light on the stomach. Even though there’s potato in it, which traditionally would make it a bit “heavier” there’s also garlic and LEMON in it and that totally upgrades the whole dish and adds the freshness to it.
- 4 medium potatoes
- 2 carrots
- ½ Onion
- ½ Butternut Squash
- 2 Garlic Cloves
- ¼ Lemon (peeled)
- ¼ tsp celery seeds
- 1 tsp Garlic Powder
- 2 Tbsp Vegetable Oil
- 1 Liter Vegetable Broth
- 4 Cups Hot Water
- Cut bread into cubes (about 1X1 inch) and bake in 400F (200C) for about 15 minutes.
- Dice the onion, garlic cloves and carrots.
- Cut the potatoes and squash into cubes (the smaller they are the faster they’ll cook). Cut the ¼ lemon into 4 pieces.
- Preheat 2 tbsp oil and stir in the diced onion, carrots and celery seeds until onion is golden and sautéed. Add in the rest of the veggies and top up with the vegetable broth and water.
- Cook over medium-high heat and bring to boil. Add in the garlic powder, the lemon and of course salt and pepper to taste and stir.
- And now you let it cook over medium heat for about 30 minutes or until the vegetables soften.
- When it’s all ready and soft, use a blender stick and blend everything until it is smooth.
- You can drizzle with some cream to make it look fancy; Serve with croutons and enjoy.
