I received my first winter squash of the season along with freshly picked carrots, and I decided to put this simple soup together. The only real secret to a really good soup is freshly picked ingredients or a homemade broth. I served this soup with grass-fed steak, green beans and a lemon cucumber avocado salad.
- 2 TB butter
- 1 yellow onion chopped
- 3-4 large carrots chopped
- 1 butternut squash
- 4 cups vegetable broth or water
- 2 cloves garlic chopped
- 1 tsp oregano
- Gruyere cheese or other cheese (add small cubes instead of grating)
- Nitrite free-bacon (I added a little bacon fat at the end for flavoring)
- Cut squash into four workable parts. Carefully using a sharp knife, carve out chunks of squash. A safer but more time consuming way is to cut it in chunks, then roast it in the oven for 40 minutes at 400or until soft and then scoop it out and add it.
- Sauté onion and carrots in butter until soft.
- Add broth or water, squash, garlic, and oregano. Keep at a good simmer for 25 minutes. Check to make sure the squash is soft. Turn off heat and let cool. Puree with an immersion blender or regular blender and salt to taste. Add toppings.