My previous post showcased a very unfamiliar cuisine to many of you. An Asian salad that uses unconventional salad items like black fungus may seem alien to some of you. But even I need a break sometimes from all these spicy foods and as the weather turns cooler, I like filling my tummy with something warm and comforting. And nothing is more comforting than soup and a nice crusty bread that's been lightly toasted with some olive oil and rubbed with a fresh garlic clove.
This is a recipe for my Spicy Carrot and Butternut Squash soup that I made up on the fly. It's extremely easy to do and so comforting for the soul, especially on nights when it's 11 C out.
1/2 butternut squash, diced
1 whole carrot, diced
1 medium onion, diced
2 cloves of garlic, smashed
1 teaspoon of chili flakes
1 sprig of rosemary
2.5 cups of vegetable broth
salt and pepper to taste
2 teaspoon olive oil
1. Heat a heavy bottomed pot under medium heat with olive oil and saute the onions and garlic for 2 minutes or until the onions becomes soft. Add the sprig of rosemary in.
2. Add the other vegetables in and saute in the pan for another 5-10 minutes. Season with salt and pepper to taste. You can add your chili flakes in now
3. Add broth and let the soup come to a simmer. Cook covered for 10 minutes.
4. Turn off heat and get your blender ready. It's easier if you have an immersion blender but if not, a normal stand blender will do. Ladle the soup with chunks of vegetables into the blender and blend into a fine puree. If puree is too thick, add more broth or some water until it reach your desired consistency. I like my soup to be a bit thick so I just leave it as it is. Alternatively, you could also drink the soup without pureeing it as well.
5. Moving forward, pour the puree back into the pot and let the soup come to a simmer again before serving it hot in a bowl with some nice crusty breads.
** the bread in the picture are from the No-Knead Bread recipe. I have been making my own bread rather frequently nowadays because it's so simple to do - and it tastes better too!
A Series of Kitchen Experiments: Simple Comfort: Spicy Carrot and Butternut Squash Soup