This buttery, comforting soup is autumn in a bowl! Sweet roasted Autumn Frost squash and carrots are simmered with leeks, onion and garlic, then blended until silky smooth. A little sage, thyme and nutmeg bring warmth and a lovely savoury finish. Make a big pot and enjoy it with crusty bread or a grilled Jarlsberg cheese sandwich.
Ingredients
Ingredients:
- 1 medium Autumn Frost squash
- 3 leeks, trimmed and sliced
- 5 carrots, peeled and chopped
- 4 cloves garlic, peeled
- ½ onion, diced
- Fresh sage, to taste
- Fresh thyme, to taste
- A pinch of nutmeg
- Vegetable stock, as needed
- Knob of butter
- Olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F. Cut the squash in half and scoop out the seeds. Chop the carrots into even-sized pieces. Drizzle everything with olive oil, season with salt and pepper, and roast until tender and lightly caramelized, about 30–45 minutes. Add the garlic for the last 15–20 minutes so it softens without burning.
- Melt a generous knob of butter in a large pot over medium-low heat. Add the leeks and onion and cook slowly for 10–15 minutes, stirring occasionally, until soft and sweet but not browned.
- Stir in the sage, thyme and a pinch of nutmeg. Let everything cook for another minute until fragrant.
- Scoop the roasted squash flesh from the skin and add it to the pot along with the roasted carrots and garlic. Pour in enough vegetable stock to cover the vegetables, then bring to a gentle simmer for 10 minutes.
- Use an immersion blender to purée the soup until silky. Add more stock as needed to reach your preferred consistency. Taste and adjust the salt, pepper and nutmeg.
- Finish with a little extra butter, fresh thyme or a drizzle of olive oil. Serve alongside crusty bread or a grilled cheese sandwich for the perfect autumn lunch.
Tip: Thick soups can bubble and splatter when the heat is too high. Once your soup reaches a simmer, turn the heat down low and stir regularly before blending. If using a countertop blender, work in small batches and never seal hot soup in a blender without allowing steam to escape.
