Thursday, February 21, 2013

Carrot, Butternut Squash, and Roasted Red Pepper Soup

In practicing knife cuts for my culinary class, I destroyed most of a bag of carrots. A lot of it went into carrot sticks for snacking, but there were a lot of roundels and diagonal cut pieces that needed used up as well. I thought an appetizer soup would be a good use. I also had part of a squash that needed used, as well. I wanted to bring a little more flavor to the table, so added some canned roasted red pepper.

The soup is flavored with some ginger and cumin, and garnished with sour cream and finely diced carrot and fresh onion sprouts. I found that just a touch of honey really brought out the flavor of the carrots.

Carrot, Butternut Squash, and Roasted Red Bell Pepper Soup

4 cups chicken stock
2 cups sliced carrots
1 cup diced butternut squash
2/3 cup diced roasted red peppers
1 tsp. ginger
1 tsp. cumin
1/2 tsp. kosher salt
1 1/2 Tbsp. honey

finely diced carrots, onion sprouts, and sour cream to garnish

In a saucepan over medium heat, simmer carrots, squash, and peppers in stock until tender. With an immersion blender, puree soup. Add spices, salt, and honey, and simmer for a few minutes.

Ladle into bowls. Place a tablespoon of sour cream in the middle, and sprinkle diced carrots and a pinch of onion sprouts on top.

Happy Eating!

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