Butternut Squash/Carrot Soup.

Huzzahh!

I bestow you with yet another butternut squash recipe.

Because, #thisisfall, and I can’t get enough.

Soup’s on!

Butternut Squash/Carrot Soup
Serves 4

Ingredients:
2 celery stalks, chopped
2 small yellow onion, diced
2 garlic cloves, smashed
1 medium butternut squash, peeled, seeded, and chopped
1 ½ cups carrots, peeled and chopped
1 tsp. red chile flakes
¼ cup dry white wine
4 cups chicken stock
goat cheese, for serving
sage leaves, for serving

Procedure:
Sweat all vegetables for 30 minutes; add red chile flakes; sweat 5 minutes more; deglaze with white wine; add stock; bring to boil; reduce to simmer; simmer 20 to 25 minutes; remove from heat; blend with immersion blender; serve with goat cheese and sage leaves.

Hot and steamy.

Hot and steamy.

 

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2 responses to “Butternut Squash/Carrot Soup.

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