Butternut & Carrot Soup

Preheat oven to 375 degrees.

Slice your squash in half and poke holes in the outer skin. Olive oil your sheet and all sides of the squash. Roll your carrots around in the olive oil. Roast both for 45 minutes then allow to cool so they are handleable.

While that roasts, dice your onion and garlic. Toss those all in a big stock pot on low with 2 to 4 tablespoons olive oil and 2 tablespoons butter and swirl them around. The onions and garlic should get nice and translucent. Once everyone is well on their way, add 1 cup of the stock and your thyme, and half of the curry, nutmeg, cinnamon and ginger. Simmer until everything is nice and soft. Add the wine and half-and-half or heavy cream (you may want to hold some back to get just the right consistency) and puree either with an immersion blender or wait until you add the roasted squash (which should be right about now). Swirl it around so everyone is combined, and blend it in batches in your blender. Make sure it’s nice and smooth and throw it back in the pot to continue heating. Add enough additional stock to get just the right velvety consistency. Taste your soup and add the rest of the spices. Make sure it’s not so thick that it will burn in the bottom of the pan. I like to toss it in a crock pot and let it heat on low until I am ready to eat.

This is a very sweet soup so make sure you have something tangy or savory to go with it. I added a dollop of sour cream but you could easily use Greek yogurt too. And The Scientist made Garlic Naan … mmm. Or crispy fried sage leaves would be very tasty also … Orrr … Parmesan crisps … or provolone crisps…. Orrr … what would you suggest?

Remember that eating should ALWAYS be a joy. Never, no matter how “bad,” should you not enjoy some part of your food.