Economy fridge emptying | Autumn squash and carrot soup

Once a month, our new collaborator known for her culinary blog Vert Couleur Persil offers you a gourmet recipe to make with whatever is lying around in your fridge!

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.

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

1. 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.
2. 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.
3. 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).
4. Serve in bowls. Garnish with a few sprigs of fresh dill and roasted pumpkin seeds.

Geneviève’s economic advice

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.