The leaves are starting to fall off of the trees and the beautiful fall colours of red, yellow, brown and orange are cropping up everywhere. With this weather, I am already craving hearty, root vegetable winter soups.
I decided to make a mix between a "butternut squash" and a "ginger and carrot" soup. I adapted my recipe from this and this recipe.
Fall Harvest Soup (Serves 2 people)
1/2 of one butternut squash
1 sweet potato, chopped and peeled
1 carrot, chopped and peeled
1/2 of one onion, chopped and peeled
1 cup low-sodium chicken broth
1/2 cup coconut milk
3 cups water
1 bay leaf
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp powdered ginger
1 tsp nutmeg
1 tbsp butter or margarine
1 tbsp olive oil
1 tbsp plain yogurt
Salt and pepper to taste
1. Chop the butternut squash and place on a baking sheet. Drizzle with a bit of olive oil. Roast in the oven for about 20 minutes until tender. Wait until after the butternut squash has been roasted to peel. The peels will come off easier when cooked.
2. In a large pot, add the water, roasted butternut squash, sweet potato, carrot, bay leaf, coconut milk and broth. Let the soup come to to a boil.
3. Sautee the onions in a pan with the olive oil for about 2 minutes. Add the chopped garlic and ginger and cook until the onions start to become translucent. Add the onion mixture to the soup. Allow the soup to cook for about 30 minutes and until the vegetables are tender.
4. Remove the bay leaf from the soup. Use a potato masher to mash up the vegetables in the soup.
5. Transfer the soup in batches to a food processor or blender. Blend the soup until it forms a puree consistency.
6. Transfer the pureed soup back to the pot and return to heat. Before serving, add the butter or margarine, powdered ginger, salt and pepper. To serve, swirl a dollop of plain yogurt on top.
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