Christmas is around the corner y’all! I feel completely spoiled as I’ve gotten pretty much everything I could ask for this year already so I’m trying to focus on bringing good energy, love, and gifts to others. The one thing that I would’ve like to have, however, is a white Christmas – but it looks that has zero chance of happening as it is currently 61 degrees outside. I mean, I know I complained about the Connecticut winter last year after almost every breath I took, but I do like a bit of cold and snow! And how am I supposed to make soup every Sunday if every Sunday I’m taking my Spring/Summer tees out of storage?
Well, when the temperature hit 50 or so last week I decided that was my chance. I had some leftover butternut squash and a few carrots past their prime so I decided to roast them and puree a savory soup. And even if it is ridiculously warm outside, this soup will ensure your kitchen will smell like the correct season and you can indulge while surrounded by festive decorations and while listening to festive music.
1 butternut squash, peeled, seeded, diced
3-4 carrots, peeled, diced
1 small Spanish onion, diced
4 garlic cloves, minced
4 cups vegetable stock
1 Parmesan rind
Smoked finishing oil
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Heat the olive oil in a large Dutch oven on medium. Add the butternut squash, carrots, onions, salt, and pepper and sauté until soft. Use additional olive oil to keep the mixture from getting too dry if necessary.
Next, pour in the vegetable stock and add the Parmesan rind to the mixture and bring to a boil. Once boiling, turn the heat down and let the soup simmer for a good hour or so. After, remove the Parmesan rind from the Dutch oven and turn off the heat.
Using an immersion blender, puree the mixture until smooth. Put the soup back on the heat to simmer for another half an hour or so. Add salt and pepper to taste. Serve with a dollop of crème fraîche garnished with chives and a touch of smoked finishing oil.