Dreamy, Creamy Roasted Carrot-Butternut Squash Soup with Coconut Milk

 

Soups are year round at our table, but particular soups start showing up around November when there are no fresh vegetables to be had at the farmer’s markets but plenty of fall and winter squash, fat carrots and papery onions. This trifecta had been languishing in my kitchen for over a week waiting for inspiration which manifested itself in this simple, but elegant and easy-to-make creamy soup.  Healthy ingredients oven roasted,  unsweetened coconut milk instead of cream, and spicy with the addition of Berbere seasoning and dried French thyme makes for one great winter soup.

Carrots, squash and onions drizzled with olive oil and generously seasoned with black pepper….

…oven roasted for 15 minutes and then pureed with other ingredients….

… becomes a lovely pot of soup. Add a few interesting, textural toppings and enjoy.

Sources…because sometimes it’s nice to share:

Dreamy, Creamy Roasted Carrot-Butternut Squash Soup with Coconut Milk

 

 

 

 

Ingredients:

  • 4 medium carrots, peeled and chopped
  • 1 medium to large butternut squash, peeled, seeded and chopped (5-6 cups)
  • 1 large onion, peeled and cut into large chunks
  • 1/4 cup olive oil
  • freshly ground black pepper and sea salt
  • 2 cups low fat or no fat chicken broth + 2 cup water
  • 2/3 cup unsweetened coconut milk
  • 1 teaspoon Berbere seasoning
  • 1 teaspoon French or other dried thyme
  • Garnish: shredded coconut, roasted and salted pipits, pomegranate seeds (optional)
  • Suggested: serve with a baguette cut into slices, top with gruyere cheese and toasted

Directions:

  1. Turn oven to 425 degrees. Line a baking sheet with parchment paper. Spread carrot, squash and onion chunks out and drizzle with olive oil and season with sea salt and black pepper. Roast for 15 minutes until carrots are softened.
  2. Scrape roasted vegetables into a soup pot and add the 2 cups chicken broth and water. Turn heat to medium-high and bring to a boil. Turn heat to medium-low and cook for 15 minutes. Stir often. Remove from heat and let cool a few 10 minutes.
  3. Working in batches, puree ingredients in a blender or food processor and add back to the pot over medium low heat.
  4. Stir in coconut milk. Add Bebere seasoning and dried French thyme. Taste and adjust seasonings to your liking adding more salt and pepper if desired.
  5. Serve hot topped with garnishes if you prefer with gruyere toast alongside.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com

Between Chapters….Spring Green Gazpacho Escape

I have always used books to escape or to avoid things or to soothe my bothered brow. I realized a few days ago that I  have never, ever read so much in my life as since mr. Trump has been president. Most days I just need to tune out his vitriolic hatred for all things good in this world as much as possible. I tune out by reading. Magazines, newspapers, recipes and books.  I have, in fact,  taken my reading to an entirely new level in the past few years. More than read, I devour pages, upon pages of novels….thousands of ideas and words. No quicker than I finish one, I am on to the next. On the other hand, one cannot live off books alone….one has to eat  real food…so a few days ago, between chapters, I tossed a few ingredients to my blender for this  batch of green gazpacho. A drinkable lunch while moving to the next chapter. (Dare I say, thank you mr. president? Hmmmm…probably not.)

A few small Persian cucumbers, fresh arugula, garlic, basil, mint, a splash of vinegar and olive oil with a pinch of sea salt and black pepper. No particular amounts of each, just whatever you have. Blend until smooth, taste and adjust flavors, drink while reading.

No recipe is needed for this refreshing summer soup, but I will share a list of some of books I have read recently for your own little summer escape. Bon Appetite while reading.

BookList

  • “The Flying Troutmans”, “Summer of My Amazing Luck”, “Irma Voth” all by Miriam Toews
  • “The River” – Peter Heller
  • “The Dark Road to Mercy” – Wiley Cash
  • “The Island of Sea Women” – Lisa See
  • “The House at the Edge of the World” – Julia Rochester
  • “A Terrible Country” – Keith Gessen
  • “Voices from Chernobyl” – Svetlana Alexievich
  • “Peacekeeping” – Mischa Berlinski
  • “Delicate Edible Birds”, “Florida” – Lauren Groff
  • “There, There” – Tommy Orange
  • “Only Thieves and Killers” – Paul Howarth
  • “The Witch Elm” – Tana French
  • “My Year of Rest and Relaxation” – Ottessa Moshfegh
  • “Improvement” , “Lucky Us” – Joan Silber
  • “Motherland” – Paul Theroux
  • “The Widows of Malabar Hills” – Sujata Massey
  • “A Victim of the Aurora” – Thomas Keneally

Teresa Blackburn.     http://www.teresablackburnfoodstyling.com