I associate the orange vegetables with fall/autumn, and please do not ask me why- but I know these veggies I have used here love the slightly chilly climates.
What is not to love about soups-easy to make healthy one pot wonders that are easy to digest! You can read more about the history of soups here, quite an interesting read, might I add. So here we go with this recipe
Roasted butternut squash- roasted carrot soup
1 cup chopped butternut squash (I used the chopped frozen ones)
2 cups carrots, sliced into 2 inch pieces (carrots shrink in the oven, so do not cut them into small pieces)
1 bunch scallion, chopped- keep the white and green parts separate
2 inch piece ginger
1/4 onion, chopped finely
2 tsp dill seeds
2 tsp fennel seeds
1-2 tsp of the versatile chilli-garlic paste
juice from half a lemon
salt and pepper to taste
Mix the squash and carrots with 2-3 tbsp of olive oil, salt and pepper. Line them up on a baking sheet and bake in the oven preheated to 400F (mine took about 40 minutes). Once done, cool the veggies and puree them, use vegetable stock to dilute it (I used a blender, you could also use an immersion blender).
In the meantime- heat about 2 tbsp of olive oil in a dutch oven or any heavy bottomed pan, add dill and fennel seeds and roast for about 10 seconds. Now add onions and the white part of spring onions, sprinkle in some salt and cook them until they are translucent and may be even a bit browned. Add ginger and fry for a minute or two. Add in the pureed veggies, salt, chilli-garlic paste and pepper- add more stock or water whichever you prefer, cook for about 5-7 minutes. Taste it and season if necessary. In the end mix in the lemon juice and garnish with green part of spring onions.
Serve hot with a nice big yummy dollop of sour cream!
Mm mm mm..yes it tasted fab folks, my mom thought it was sweet but as for me liked it a lot, too bad there was not enough for seconds! I loved the rich, complex flavors- could taste the spicy ginger and the sweet carrots.