It sure doesn’t seem like it’s autumn, but then again, autumn doesn’t really exist in Los Angeles. It’s 85 degrees today – and that’s not a brag, by the way – I want it to cool down! But leaves are turning in other parts of the country, and I just created a soup that screams Autumn, so I’m gonna share! It starts with this stuff:
The recipe is for Butternut, Carrot & Orange Soup, and believe me, it’s delicious. Get a large saucepot on the stove over medium heat. Add in 1-2 teaspoons olive oil, and when it’s hot, add in:
- 1/2 onion, sliced (no need to be meticulous with slicing and chopping in this recipe; it’s all going to be blended)
- 1 heaping teaspoon chopped garlic (maybe 4-5 cloves if you’re using fresh garlic, but mine came from a jar)
- 1 thumb-sized hunk of fresh ginger, peeled, chopped in a few pieces
Let those go for just a few minutes, stirring occasionally, so the onion mellows out and all those ingredients infuse the oil with their flavors. Then add:
- 1 pound butternut squash, cubed
- 1/2 pound carrots
My butternut squash and carrots came to me courtesy of the LA Salad Company, which sells all sorts of vegetables across the country. (I’m a guest blogger on their website!) The carrots were baby carrots with tops, which I call Black Tie Carrots, since they’re the sort you see at fancypants restaurants. I felt a little guilty using such a beautifully trimmed product in a dish that would end up blended, but that guilt lasted only a minute. They were the only carrots I had on hand!
Oh, I cut off the green tops and halved each carrot before adding them to the pot. If you use regular baby carrots, I wouldn’t bother doing a thing to them.
Next, the liquid. Add in:
- The juice of two oranges. I also added the entire orange halves to the pot, after I juiced them, for even more flavor.
- 8 ounces broth. I used this chicken with lemongrass bone broth that I had, but use what you have. Vegetable broth would taste great, too.
- 16 ounces water (I refilled the bone broth container twice, using it as my measuring cup. Note: If you want to use more broth, do so. Just add less water!)
Time for finishing touches! Add in:
- 1 teaspoon turmeric
- 1 teaspoon of black pepper
Bring it to a boil, and reduce it to a simmer. Let it cook for about 30 minutes, until the carrots are tender, because they’ll take the longest to cook.
Fish out the orange halves, and transfer to your blender. I got it all to fit in my Ninja, but you may have to do it batches if your blender is smaller.
Then blend away until it’s a smooth puree! Transfer to a serving bowl, or back into the pot (but turn off the stove).
Final ingredient: 12 ounces plain nonfat Greek yogurt, which will provide a great, thick creaminess, without the fat or calories that sour cream or heavy cream have. Just stir it in with a big spoon until it’s incorporated.
Finish each serving with an extra dollop of yogurt and a sprinking of pepitas (pumpkin seeds – to continue on the autumn theme), and enjoy!
Holy cow, there were so many awesome flavors in here. It’s bright, bold, and creamy. You can taste (and smell) the ginger and the lemongrass from the broth, and there’s a touch of sweetness from the orange and the butternut.
This made about 7-8 cups of soup, which I ate over two days. I had big portions, and why not? It’s loaded with nutrients, has a couple superfoods in it (turmeric and ginger), and it’s completely guilt-free. My kind of recipe!
Keep it up, David!
PS: Want another pureed butternut soup recipe? Check out my butternut and sweet potato soup here – made in a slow cooker!