I have to admit that I haven’t cooked many recipes with winter squash (in this case butternut squash) as a main ingredient. Not that I wasn’t interested to do so, but it just never happened. Last year I attended a benefit where one of my favorite chefs, Alain Caron, served a pumpkin soup as part of the evening’s menu. Inspired by traditional Lyonnaise cuisine (typically served at the so-called Bouchon restaurants in the French city of Lyon) this pumpkin soup wasn’t just a delicious soup, but it was truly an experience. I walked up to him and his fantastic team to thank them and, well obviously to try and find out what the heck he did to make this simple pumpkin soup so delicious! Of course he wouldn’t share his recipe but he cryptically mentioned that it’s “all in the spices”. Being Dishtales I obviously had to start experimenting with different recipes and try to create my own pumpkin soup recipe. It’s been almost a year now since I tasted Monsieur Caron’s foodtabulous pumpkin soup and I have (finally) created my very own recipe that is to die for! Keep reading folks, you’ll be surprised how simple this recipe really is.
I ended up using butternut squash as I love the sweet, nutty flavor of this particular winter squash. It’s a total bitch to clean out the pulp (which we use as the main ingredient in this soup) but guys, it’s totally worth the time spent. You all know that I love fresh cilantro (coriander) and thus I love to garnish this soup with a whole bunch of it. Adding carrot brings out the richness (and sweetness!) of the butternut squash and as for the spices, well, this is right about the perfect mix to create a zesty, very tasty Butternut Squash Carrot Soup.
Thanks Monsieur Caron for your always inspirational cuisine. I hope you guys try-out this recipe, enjoy its foodiliciousness and share your experience by commenting below.
- Serving 4
- 1 butternut squash
- 4 carrots (medium/large)
- 2 red onions
- 2 cloves of garlic
- 1 red bell pepper (medium/large)
- 4 tomatoes
- 1 tbsp turmeric
- 1/2 tbsp ginger powder
- 1/4 tbsp ground nutmeg
- 1/2 tsp ground chili flakes
- a bunch of fresh cilantro (coriander)
- 1 liter of boiled water
- Remove the pulp from the butternut squash, coarsely chop the pulp ánd carrots, add some olive oil and/or butter in a pan, and fry the vegetables on medium heat for about 5 minutes.
- Heat up some olive oil and/or butter in a stock pot, add the coarsely chopped red onions, garlic cloves, bell pepper and tomatoes, and fry for about 5 minutes on medium heat. Turn off the stove and set aside.
- Add the water to the butternut squash/carrot pan, put the lid on and let it cook for about 20 minutes on medium heat.
- Add the butternut squash/carrot stew, turmeric, nutmeg, and ginger powder to the stock pot, turn on your heat (medium), stir well, put on the lid and let the soup cook for about 20/25 minutes. TIP: check regularly if the carrots are cooked (by pinching them with a fork). If so, you can turn off the heat and go to step 5
- Take the pot off the stove, NOW stir in the ground chili flakes and let the stew cool for 5/10 minutes.
- Using a hand blender or a regular it's time to start blending the stew into a rich, tasty & colorful fall/winter soup! Serve immediately after with a whole bunch of fresh cilantro and some bread!
Do you love cooking with Winter Squash as much as we do? Click HERE to find our Pumpkin Gratin recipe!