Butternut Squash/Carrot Soup.


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

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

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.



2 responses to “Butternut Squash/Carrot Soup.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s