A perfect and delicious way to warm up during this insanely cold winter we’re having…
WHAT YOU NEED
2 or 3 cooking onions
3-5 cloves of garlic (depending on size/how much you like garlic…)
1 medium – large butternut squash
1 large sweet potato (or 2-3 small/medium ones)
1L vegetable or chicken broth
salt & pepper
2 cups milk or cream (optional)
I like to peel/chop up everything before I begin. You need the onions/garlic and fresh herbs first, so that’s a good place to start. Then move on to chopping all the veggies.
Pour olive oil into a large soup pot, enough to thinly coat the entire bottom of it. Warm on a low-medium heat and then add the chopped onions. Stir the onions around to coat them in the olive oil and continue heating until they begin to soften. Add all of the garlic cloves – I like to crush the garlic, but finely chopped is good too. About a minute after adding the garlic, add in the fresh rosemary and thyme. Turn the heat up a little bit (to medium) and sauté for about a minute.
Leaving the heat at medium, add the chopped carrots and stir everything together. Add the sweet potato and butternut squash. Continue stirring over medium heat for about 5 minutes. This warms up the veggies and brings out their flavours. Once they begin to soften a little, pour the broth into the pot. Add some salt & pepper, then turn the burner to high and bring everything to a boil.
Once boiling, turn the burner down to medium-low, cover and allow it to simmer for 20-30ish minutes. You want all of the veggies to be super soft. Once they are, turn the burner off completely and allow it to cool down a bit.
Once cooled a little, using an immersion blender (or a regular blender if you don’t have one of these handy things), blend everything in the pot together. Add milk or cream at this point, if you desire, as well as some more salt and pepper, to taste.
Serve with crusty bread, a delicious grilled cheese sandwich or meatloaf (or really, anything you want).
Refrigerate or freeze any leftovers to enjoy another day!