It’s possible to make a soup with ease that also tastes like heaven! This month of October, I suggest you fill your bowl of comfort by concocting this fall delight. On the menu, a gourmet soup, with a rich texture and exquisite aromas, which enhances the sweetness of butternut squash and carrots. The oatmeal adds richness and creaminess to the whole thing.
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PHOTO MARTIN CHAMBERLAND, THE PRESS
Geneviève Plante
Three ingredients
Butternut squash, carrots and oats
Squash and carrot soup
Preparation: 18 minutes
Cooking time: 21 minutes
Yield: 6 servings
Ingredients
- Vegetable cooking oil
- 2 yellow onions, quartered
- 3 cloves of garlic, roughly chopped
- 2 tbsp. teaspoon (10 ml) grated fresh ginger
- ¼ tsp. teaspoon (1.25 ml) ground cinnamon
- ⅛ of tsp. teaspoon (0.75 ml) ground nutmeg
- 1 ¾ tsp. teaspoon (8.75 ml) salt
- 2 tbsp. teaspoon (10 ml) maple syrup
- 770 g (5 ½ cups) Butternut squash, peeled, seeded and cut into cubes (about 1 squash)
- 1 ½ cups (375 ml) sliced carrots (about 2 large carrots)
- 5 cups (1.2 liters) water
- 3 tbsp. tbsp (45 ml) coarsely chopped fresh dill
- 3 tbsp. tbsp (45 ml) oatmeal (old fashioned or quick)
- Pepper, generously
- Suggested garnishes: a few sprigs of fresh dill or roasted pumpkin seeds
Preparation
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PHOTO MARTIN TREMBLAY, THE PRESS
The three “fridge emptying” foods: Butternut squash, carrots and oatmeal
- In a large saucepan, heat a large splash of oil over medium heat. Saute onion, garlic, ginger, cinnamon, nutmeg, salt, pepper and maple syrup for about 4 minutes. Add the squash and carrots. Cook 2 minutes while stirring.
- Pour in the water, mix and bring to the boil. Reduce the heat slightly, cover and simmer for about 15 minutes or until the squash and carrots are very tender.
- In a blender, blend the contents of the saucepan with the dill and oats until smooth (do this in two steps if the blender is too small).
- Serve in bowls. Garnish with a few sprigs of fresh dill and roasted pumpkin seeds.
Geneviève’s economic advice
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PHOTO MARTIN TREMBLAY, THE PRESS
Collect the pumpkin seeds!
Remember to save the seeds to roast them in the oven with the spices of your choice, a touch of salt and a drizzle of vegetable cooking oil. You can also add a little nutritional yeast (also called nutritional yeast) to increase the pleasure of your taste buds. Once roasted, these seeds can be enjoyed as a snack or used as a garnish on soups, salads, etc.