liquid gold … Easy Squash Carrot Soup

When the squashes start appearing in the farmers markets and grocery stores, I get a little twitchy. First, it’s a harbinger of fall. Summer’s over and the grey and cold where I live is inevitably on its way. After all these years you’d think I’d be used to this but I’m not. Second, the site of the first squashes and pumpkins make me want to cook warm, comforting, homey things. Then it happens: I’ll buy a bunch and they’ll sit on my kitchen table for weeks.

This recipe started out like that. A butternut squash bought on a whim with no plan. After several weeks on said kitchen table I decided I would do the easiest thing; make a soup. The idea of a sweet, creamy butternut squash soup appeals but I am often disappointed in the flavor. I frequently see carrots paired with squash in soups but again; the flavor is usually a little too soft and subtle for my liking. Then I had an idea. Juice. The secret to full flavored soups is a full flavored base and that starts with juice.

Looking back, it seemed so obvious but I had a lot of carrot juice leftover from a consulting project and after the 5^th smoothie, realized I needed some new ideas. What if I skipped the chopped carrots in my squash soup and substituted carrot juice for half the liquid? Perfect. I loved it. The juice added exactly the sweet note I was looking for and was a lot easier than using whole carrots. In about ½ hour I had a delicious, easy soup full of fall flavors and beautiful colors. Carrot juice is easier to find these days than it once was as many grocery stores are selling various kinds of fresh pressed juices. National brands such as Naked and Bolthouse Farms are available in the produce sections. Or if you have a Trader Joe’s nearby, they almost always have it as well. Of course, if you have a juicer, by all means juice away.

The recipe is a very versatile base for other flavors. Add some curry powder with the sautéing onions for a little Indian flair. I really like a good shot of fresh grated ginger but finely minced garlic is very nice too. Or maybe think about adding a bit of a spice mix like garam masala, pumpkin spice or five spice powder. Fresh herbs like chopped rosemary, thyme sage or oregano add a nice, autumnal note. Or go in a southeast Asian-Thai direction with a Tablespoon or two of red curry paste. The possibilities are endless.

STRESS THERAPY BAKING FACTOR: ORANGE GOLD. For such an easy soup, it can be quite complex, especially if you add a few flavoring notes with spices, herbs or pastes. The most difficult part is peeling and dicing the squash and even that’s not particularly challenging. If you don’t want to deal with that, I’ve seen peeled diced squash at places like Trader Joe’s and Costco. Whatever route takes you to the final bowl, I think you’ll be happy.

other Fall-ish soup recipes: Navy Bean Soup, Chicken & Wild Rice Soup, French Onion Soup, Tomato Soup with Grilled Cheese Croutons, Turkey Egg Drop Soup
Eight years ago: Peach Crostada
Seven years ago: Chicken Sour Cream Enchiladas
Six years ago: Plum Kuchen
Five years ago: Kale & Squash Salad
Four years ago: Spiced Honey Maple Roasted Pears
Three years ago: Pumpkin Hummus
Two years ago: Cotija Cumin Shortbread
Last year: German Apple Cheese Torte

EASY SQUASH CARROT SOUP
Serves 2, but is easily doubled or quadrupled. The recipe is very flexible based on the size of the squash.
Tip on choosing a good butternut squash: the seeds are contained in the round, bulbous part of the squash so pick one with a long neck and a small compact bulb to get a squash with the most flesh.

1 Tablespoon olive oil
1 shallot or ½ small onion, diced
1 small butternut squash (around 1 ¼lb)
1 cup fresh carrot juice
1 cup chicken or vegetable stock
1 teaspoon minced fresh ginger (or other flavorings)
pinch cayenne pepper
kosher salt and ground black pepper to taste
optional flavorings: finely minced ginger or garlic, curry powder, ground cinnamon, garam masala, pumpkin spice, five spice powder, red curry paste, rosemary, thyme, sage, oregano.

1. Peel the squash with a vegetable peeler then trim off both ends with a sharp knife.
2. Cut the squash into 1” slices then dice into 1” cubes.
3. Heat the olive oil in a medium saucepan over medium heat.
4. Add the shallot (or onion) and sauté until tender and translucent, about 5 minutes.
5. Add the ginger (or other flavorings) and sauté until fragrant, about 1 minute.
6. Add the cubed squash, carrot juice, chicken stock, cayenne and a good pinch each of salt and pepper.
7. Increase the heat to high and bring the mixture to a boil.
8. Reduce the heat to low, cover and simmer until the squash is tender, about 5 minutes.
9. Check the squash – if very tender, turn off the heat. If it resists a bit, simmer for an additional 5 minutes.
10. Let cool for 10 minutes then puree with an immersion blender (or a regular blender in batches.)
11. Serve warm, refrigerate for later or freeze up to 2 months for even longer storage.

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