Soup to warm the heart and the body

With Fall finally hitting the area (actually it started snowing just as my soup finished cooking), I decided to try creating a soup full of fall flavors. I had an acorn squash, butternut squash, and a banana squash that were delivered in my weekly vegi crate. I also needed to use up a bunch of carrots (baby and heirloom).

I roasted all the vegetables first, to add an additional dimension of flavor, added a bit of heavy cream, and finally some citrus to punch it up a bit.

Roasted 3 Squash and Carrot Soup

1 acorn squash cut in half & seeded

1 butternut squash cut in half & seeded
1 banana squash cut in half & seeded
8 large carrots, peeled and cut into 3 inch sections
1 small bag of baby carrots
1 clove of garlic
1 large onion, peeled and cut into 4ths
1 orange, the juice of
Olive oil
Fresh thyme sprigs
1/2 cup of Heavy Cream
1 can low sodium chicken broth
1 soup can water
Salt and pepper to taste
1/2 to 1 tsp nutmeg
Heavy shake of ginger
Small shake of chili powder
Small shake of allspice

You must first roast your vegetables, place them on a heavy sheet pan and drizzle with a bit of olive oil, salt, and pepper and thyme and toss.

Roast at 350 degrees for about 1.5 hours, moving veggies occasionally (I had to do it in 2 batches)

Remove and let cool, you can then dig the pulp out of the squash and put it directly into the soup pot with the remaining roasted vegetables.

Add the broth and the can of water, and the spices, go easy at first you can add more later. Puree in a blender our use your handy immersion blender, heat soup up to serving temperature.  Add your orange juice and heavy cream, taste and re-season as you like.

Arganica Farm Club