Today is a perfect soup day. Dreary, cold, with freezing rain coating most of the landscape. It is a "chill-you-to-the-bones" type day. Time to whip up some soup!
I love Butternut Squash soup and it couldn't be easier to make. The hardest part is trying to figure out how to get into the squash itself, since Butternut Squash can be pretty tricky to cut into without a machete sharp knife. To help, try peeling the squash like a carrot before cutting.
Here's my take on Butternut Squash soup. I used clementine zest since that is what I have in the fruit bowl this week, but regular orange zest works great too.
Butternut Squash and Carrot Soup with Clementine Zest
1 T olive oil
3 green onions, white parts only, sliced
1 large butternut squash, peeled, seeded and cubed
1-2 carrots, peeled and sliced
1 quart of chicken or vegetable broth
zest of 2 clementines or 1 orange
1/4 t ground nutmeg
1/2 t salt
1/4 t ground pepper
In a large pot heat the olive oil over medium heat and add the onions, cooking for 3-4 minutes or until soft. Add the squash and carrot and cook for 3-4 minutes. Add the broth, zest, nutmeg, salt and pepper and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes or until all the vegetables are very tender.
Puree with an immersion blender, or pour contents into a food processor or blender (do in 2 batches).
Serve with a dollop of sour cream, some croutons or bread, and a slight pinch of fresh nutmeg, if desired.
Don't you feel warmer already?