I had a delicious butternut squash soup at my cousin's house in Pepperell and haven't stopped talking about it. For two years. This attempt proves butternut squash and carrots make a great couple. It's a sweet soup with an earthy flavor. Maybe croutons on top made out of cinnamon raisin bread?
1 tablespoon olive oil or butter
2–3 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced fresh ginger (1-inch piece)
2 quarts vegetable stock or cold water
1/8 cup grated orange zest
1 bunch parsley, chopped
pinch of ground nutmeg
sea salt, to taste
ground pepper, to taste
Heat the olive oil or butter over medium heat in a large sauce pot. Sauté the squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add the stock and orange zest, and bring to a boil. Lower to a simmer and cook uncovered for 35 to 40 minutes, until the vegetables are tender. Add the parsley, nutmeg, and salt and pepper. Purée the soup with a hand held immersion blender or in a food processor until smooth and creamy.