I haven't been cooking much lately, and I have a good reason. I got offered a job- yay! That means we went to Buca di Beppo to celebrate and we have been eating leftovers ever since. I'll be working at a hospital in Minneapolis, and I can't wait to start (it doesn't hurt that the cafeteria there is so good that I will probably hit it up even when I'm not working).
Anyway, to celebrate my first fall as an adult with responsibilities (I never thought that I would miss essays this much!) I made this extremely orange soup with some vegetables that I had lying around. It immediately had me going nom nom nom in a soup trance. The soup turned out to be creamy, savory, and filling (even without the half and half). Alex preferred the soup without the half and half, but I liked it with a dash of cream since I am still getting acquainted with squash. I can't wait to make this again! Rating 8.5/10
Recipe adapted from Wishful Chef
1 large butternut squash- chopped
1 medium red onion- chopped
2 carrots- chopped
1 sweet potato- chopped
2 cloves of garlic- minced
4 cups of vegetable stock
salt and pepper to taste
half and half
Add the vegetables and 2 tbsp olive oil to a stock pot that is set over medium heat.
Cook the vegetables for about 5 minutes, or until fragrant. Stir frequently!
Add the vegetable stock, bring to a boil, cover, and simmer for half an hour (and run to Target for half and half)
Remove the soup from heat, puree it in a blender or with an immersion stick.
Season with salt and pepper, add 1 tbsp of half and half to each bowl if desired.