Traditional Indigenous Recipes

Butternut Squash Soup

Butternut Squash Soup with Carrots and Roasted Red Peppers

This is the perfect soup for a cold day, or for when you want something to eat and can’t decide what you want. It is rich and filling even without the usual ingredients of milk, cheese or cream. I especially like this on days when a big dinner is coming, but I need to eat something beforehand.

The more you make this soup, the more you will find that you can vary the ingredients and their quantities.

Ingredients:

1 butternut squash
I large yellow onion (or any other onion you prefer)
*1 pack of baby carrots
4 cups of vegetable, turkey or game broth
Black pepper to taste

Options:

*1 cup orange juice
*garlic to taste
1 roasted red bell pepper (optional)

If you have access to a newly-harvested butternut squash, the skin should be tender and you won’t have to peel it. If you make this soup in winter, then the squash you find may have tougher skin and it needs to be peeled. Tip: Invest in a good potato peeler—it will make your cooking life much easier.

Cut the squash into small squares (and don’t forget to take out the core of seeds; it’s similar to a pumpkin)

Chop the onion (rough cut is okay)

Put ingredients into skillet or sauce pan and cook until squash and carrots are tender. Carrots take a while.

Place all hot ingredients into food processor or blender and blend it to the desired consistency. It’s ready to eat.

*Old World ingredient