Name: Butternut Squash and Carrot Soup
Prep time: 20 min
Total time: 7 h 20 min
Yield: 4
Ingredients: 1 medium butternut squash; 6 sprig fresh thyme; 4 sprig fresh sage; 2 tbsp. small sage leaves; 1/4 tsp. cayenne pepper; 1/4 tsp. ground cinnamon; Kosher salt and pepper; 1 large onion; 2 medium carrots; 1 stalk celery; 1 tsp. olive oil; 1/4 tsp. paprika; sour cream

Step 1Peel the squash. Cut 1/2 inch off the bottom and top and discard. Cut the squash in half, scoop out the seeds and reserve in a small bowl. Cut the squash into 2-inch pieces. Using kitchen twine, tie the thyme and sage sprigs together.

Step 2In a 5- to 6-quart slow cooker, whisk together the cayenne, 1/4 teaspoon cinnamon, 5 cups water, and 1/2 teaspoon each salt and pepper. Add the squash, herbs, onion, carrots, and celery and mix to combine. Cook, covered, until the vegetables are very tender, 6 to 7 hours on low or 4 to 5 hours on high.

Step 3Meanwhile, rinse the squash seeds, removing any pulp. Place them on a paper towel and let dry until ready to use.

Step 4Ten minutes before serving, heat the oil in a small skillet over medium heat. Add the seeds and cook, tossing, for 3 minutes. Sprinkle with the paprika and a pinch cinnamon. Add the sage leaves to the skillet and cook, tossing, until the seeds are toasted, about 2 minutes.

Step 5Remove the herbs from the soup. Using a handheld immersion blender (or a standard blender in batches), purée the soup. Ladle the soup into bowls and top with the spiced seeds and sage. Dollop with sour cream, if desired.

Butternut Squash and Carrot Soup

Ingredients

Directions

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