Rosemary Butternut Squash Soup

This soup is the winterized version of my favourite summer squash soup (I’ll be sure to post that one as soon as summer squash are in season).  It’s quick and easy to throw together and you can substitute the butternut for any winter squash you prefer.

Makes three-five 2 cup servings

1 Tbsp butter or olive oil

3 garlic cloves, chopped

2 tsp fresh rosemary, chopped

2 ½ lbs butternut squash, chopped

2 large carrots, chopped

4 cups vegetable stock

In a large stock pot, over medium heat sauté garlic in the butter until it just starts to turn light brown.  Add rosemary and cook, stirring for 1 minute.  Add squash, carrots, and veggie stock.  Bring to a boil. Reduce heat and simmer covered until squash is easily pierced with a fork.  Remove from heat and cool for a few minutes.  Puree soup in a blender to desired consistency.  Be very careful as the soup will be hot.  You may need to do this in 2 or more batches depending on the size of your blender. Season with a little salt and pepper (optional) and enjoy.

This soup reheats wonderfully.  Quite often on Sundays I will make up a batch to take to work for the week’s lunches.  Sometimes I’ll add a dash of hot sauce to spice it up.

Update:  I forgot to mention that this soup will be a little on the thick side...which is how i like it.  If you desire less thickness just add another cup or so of veggie stock.

This post is a part of Fight Back Friday February 11, 2011

…and don’t eat the bay leaf!

My husband has a potato addiction problem.  I mean the man craves potatoes in all shapes and forms constantly.  So lately in order to feed his potato craving I have been whipping up this super easy potato soup.  This recipe is quick and reheats wonderfully.  It is also gluten free.  Thickness in this soup is achieved by smashing (or pureeing) some of the potatoes negating the need for flour.

Easy potato soup

Makes about 6 cups

4 large russet potatoes, chopped into bite sized pieces

2 tbsp butter or olive oil

1 small onion, diced

2 cloves of garlic, chopped

2 tbsp dried oregano

2 tsp dried thyme

2 bay leaves

3 cups vegetable stock

2 tbsp heavy cream (optional)

Ground white pepper

In a large stock pot over medium heat sauté the onion and garlic in the butter  until the onions are soft and the garlic begins to brown.  Add the oregano and thyme stirring until fragrant (about 1 minute).  Add chopped potatoes, bay leaves, and vegetable stock.  Bring to a boil then reduce heat and simmer until the potatoes are easily pierced by a fork.   Using the bottom of a drinking glass smash about half of the potatoes (alternatively this can be done with an emersion blender).  Add the heavy cream (if using) and stir.  Season with white pepper and enjoy.  Oh and if you make this for your husband you may want to remove the bay leaves before he tries to eat one J

(is it just me or does the word “potato” look really weird?)