When the seasons turn in New England, it happens all at once, and we’ve definitely got winter knocking on our door right now! While I’m still looking at green grass, most of the leaves have fallen, and today they are calling for sleet. Shivers. I just lit the fireplace, and the dogs might not get their walkies.
More soup, that’s what we need!
A butternut squash soup uses few ingredients. Usually the squash, an onion or two, maybe an apple tossed in for sweetness, and seasonings of choice, often more than just salt and pepper, something warm for the season like cinnamon or a curry blend. We need warmth this time of year from all sides. This time around, I used Moroccan seasoning because I had a fresh batch I made recently, and I thought it would be a good match. It was. You can also use a curry powder of choice and maybe toss in a cinnamon stick. Our granddaughter was spending the night, and started munching on the croutons even before the soup was served up. Just one taste of the soup, and she gave it the thumbs up and asked to bring some of the leftovers in her lunch the next day. Kid approved, that’s what I like.
No need for cream, it’s good on its own
Sometimes, cream or a milk of some sort is added at the end, but I don’t find it necessary and it cuts down on the actual flavor of the squash. Cream especially can coat the tongue and dull the taste buds. Once blended, the soup is naturally creamy and delicious, filling too! Plus, the sunshine yellow is particularly pleasing to behold right about now.
What’s under your bed?
I keep a little stash of winter squash in the larder, always ready to toss into the oven of the Aga for an effortless base for a meal. When I was a kid, my bedroom was the furthest from the furnace and the coldest in the house, so mom kept a box of winter squash under my chest of drawers, next to an outside wall, and sometimes under my bed. This was good because there was no room for monsters. The squash kept well, but I do remember complaining about the cold, which was why I got an extra blanket.
Most varieties will keep for months in a cool spot. If you have a spare room you are not using, it’s a perfect place for storing squash if you close down the heating vents. Here, we have a bulkhead to outside from the basement with an enclosed stair. I’m experimenting keeping some there this winter, although I really don’t know why since I can get them at the farm stand all winter, letting them do the storing! But I guess it is nice to know we have some on hand just in case of a blizzard.
Stock or water, your choice
Because this is how I cook, I tossed all the vegetable trimmings into a pot after I finished prepping them: onion skins, carrot ends, squash peelings and even the seeds. I let these simmer for about 20 minutes, strained, and used this as the broth for the soup. Why not? These discards are going to go in the compost after all, so make use of them, salvage every bit of that flavor. However, you can just use a prepared vegetable stock if you like; I find most of them have a dominant flavor, such as carrot, and I might not want to have that in my soup, so just plain old inexpensive water will also do the trick. That’s what my mother would have used. I doubt she ever bought a prepared stock in her life. She would have used a bouillon cube if she thought a soup needed it, and she loved those Knorr bouillon cubes! They were inexpensive and always ready to use, and she often drank a cup of it for her afternoon snack. They are quite handy. I keep a no-salt organic variety on hand if I think something needs a little zing added.
Make it your own
You can use other sweet winter squash if you like, or if that’s what you have tucked in the box under the bed. Honeynut, Red Kuri, and Sweet Meat are all good options, all packed with nutrition and flavor. The butternut and others are sweet by themselves, and there’s nothing wrong with making this soup straight up, but the carrot definitely added more dimension to the soup and its own sweetness. I will more than likely invite them the next time I make butternut squash soup, and I know my granddaughter will as well! It might be just an excuse to eat the croutons, but that’s alright too.
Butternut Squash and Carrot Soup with Parmesan Croutons
- 2 sweet onions or one large leek, diced
- 3 carrots, cut into chunks
- 1 butternut squash, or other sweet squash, cut into chunks
- 2 tsp. Moroccan seasoning
- 1/4 to 1/2 tsp. cayenne pepper
- 2 bay leaves
- Salt and pepper
- 2 quarts or so water or vegetable stock
Croutons:
- 3 slices whole wheat or other bread of choice
- Spritz of olive oil
- Parmesan or vegan Parmesan to sprinkle, it doesn’t take much
Put on some music, maybe some mellow blues for the season, and sharpen your chef’s knife. Chop up the veggies, they will be pureed so you needn’t fuss. Save the trimmings for stock if you desire.
Sauté the onions and carrots in a couple of tablespoons of olive oil until they are soft but not taking on any color. Add the Moroccan seasoning, some salt and pepper, and let simmer with the veggies for a couple of minutes, then toss in everything else. Bring to a boil, then cover and reduce to a simmer over low heat. Cook until the squash is tender. Remove the bay leaves.
Using an emersion hand blender (the easiest) or working in batches with a regular blender or food processor, purée until smooth and taste for seasoning.
Top with the croutons, and maybe a little tab of butter and a bit of fresh parsley if you have it on hand.
To make the croutons while the soup simmers: Preheat oven to 400 F. (200 C.) Tear or cut the bread slices into bite-sized pieces. Spritz the baking sheet with oil, toss on the cubes, spritz a bit more on top, then sprinkle sparingly with grated parmesan (I only used a couple of tablespoons), letting a little hang over the edges. It really doesn’t need much, do it by hand.
Bake for six or seven minutes, or until they brown.
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This is certainly the time for the everyday soups, Dorothy!
Joanna
It certainly is! The temperature drops and we crave this warmth.
I feel a warm culinary hug just reading your recipe, Dorothy! 💕 It’s squash soup all the way for us here, too.
It’s so good! Warms you through and through!
Soup looks delicious. I did have a small chuckle at the squash under the bed in a cool bedroom because I could readily imagine our ancestors doing exactly that.
I think it was a common practice! Space being dear and families big!
Looks wonderfully comforting, Dorothy. I once had puréed pumpkin in my morning coffee. It was phenomenal. 🎃🍂☕️
Never would have occurred to me! I’ll have to give it a try.
It is rich and creamy. Such a treat. ☕️
There are still a few cool spring days, Dorothy, when a sparkling soup is really appreciated. As for the pumpkins! I have a few…
Well, I think I know their fate…
Great soup! Great seasoning.
Thanks Mimi!
Green tomatoes used to be placed under the bed to ripen before I had a home with a basement. Now I have a cold room. I like going in there to “contemplate the art gallery” in the fall after the garden produce is processed.
Wasn’t that a great quote! Certainly brought a smile to my face.
Homemade croutons always elevate soup. This looks so tasty and comforting!
Thank you Jan! Croutons don’t last long in this house!
Delicious, of course, but I really got a kick out of reading about the squash under your bed! I like a splash of sherry in my squash soup or bisque.
Oh, yes, the sherry sounds delicious!
I knew you’d agree!
YUM
It was indeed!
Heartwarming soup is just what we need now. Love the flavors! 🙂
Thanks! We’re supposed to get some snow later!
You are waiting for the snow and I’m moving into hot times so soup doesn’t feature just at present. But this soup is good to have in mind for a few months time. I have to say I personally like a little bit of cream or Coconut cream in my Pumpkin soup just to soften the flavours. Those croutons look scrumptious soaking up the soup!
Swirl away! Lots of folks like a little cream or coconut milk.
We love those croutons, I have to guard them or they don’t make it to the table!
It’s snowing here. Big, fluffy flakes. Your soup recipe is well timed!
Yes, snowing here too! Started out as sleet, but then turned to snow. I guess it is time.
I love butternut soup, and all squash for that matter. It was in the 20s here last night, and again tonight. Our comfort food was chicken enchiladas verdes!
Ah, more warming spice!!!
I absolutely loved this post! That you had to share your room with winter squash just seems so appropriate for the kind of chef you are today! Really great story, and the soup sounds wonderful, too.
Thanks my dear!! I didn’t mind sharing with the vegetables ! Well, maybe the onions…
Simple and delicious, Dorothy. The colour looks amazing. And since discussing with you boiling scraps as stock, I have been doing this. It works marvellously and althe weather is getting too hot for soup in Australia, I freeze the stock for use in other dishes, like slow cooker meals or stir fry.
Wonderful! I’m so pleased! Once it becomes a habit, there’s really no extra time involved and it makes a difference- not to mention saves money!
I agree!!
Earlier this evening I roasted some hubbard squash that I plan to use to make soup tomorrow. Then I sat down and saw this post. Good to know that we’re both thinking about squash soup. It’s a delightful comfort food this time of year.
It certainly is! Last night, we got a surprise thigh covering of snow! Another pot is forecast!
Yum! I do love squash soup.
It’s always so warm and comforting!
The soup looks delicious!!
Thank you Marilyn!
Yes, to a classic winter squash – I will bring my spoon!
Your chair is waiting!
Love just grows with a hot bowl of soup and memories. Parmesan croutons with the butter squash carrot soup is a unique, yummy add.
Thank you so much! A bowl of love it is!
That looks good….and I’ll have to remember the monster tip too!
It really works. Never once did a monster appear there Joni if the squash were in place.
It is definitely the season for squash soups–we just had pumpkin soup last night.
They are so good, aren’t they? Warming and comforting.
Perfect Dorothy, just what I was looking for… will be making next week…♥
Wonderful! I hope you love it as much as we do, but don’t forget to get more squash to stash under the bed; it really does ensure there’s no room for monsters.
Your soup sounds so good and those croutons! I love the wooden bowl you put the croutons in. I have some too but I never thought about putting some in my post. You are inspiring as always!
Thank you Diane! My granddaughter loves those croutons more than candy!
I had no idea I could make my own vegetable stock from the peelings of the veggies going into the soup. This recipe is going right into my recipe folder! I love winter squash soup.
I have a ritual Liz. As I peel or chop up veggies (carrot ends, onion skins, pea pods, mushroom stems, etc.) if don’t need them for that meal, I pop them in a canning jar in the refrigerator. The next day, I might add something else, water from steaming green beans etc, and when I have enough I just pop them on the stove, add a couple of bay leaves, maybe some parsley stems, you get the picture, and simmer it up, It takes no time, and I strain it and use it in soups, rice, just about anything, or put it in the freezer for later.
Excellent idea, Dorothy! I will definitely try it.
We’re still tossing those bits into the compost, but they are much reduced in size and weight!
🙂