Get the Recipe
Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!
I mentioned the other day that when you give my wife free-reign to eat anything in the world, her top two choices are an arugula salad and butternut squash soup.
Here's the version I made for her this time.
Squash and carrots go very well together. They're both orange (duh), both have a great sweet-and-savory flavor profile, and both take well to conversion into creamy soup form. Just starchy enough to add some body and silkiness to the purée without being overly heavy.
You can make a perfectly serviceable squash/carrot soup by simply simmering the two together and pureeing the lot with some extra-virgin olive oil (or butter, if you prefer), but this being the middle of winter, I was after something a little deeper, a little more complex.
My first thought was to roast all the vegetables together. Roasting drives off some excess moisture, concentrating their flavor, as well as catalyzing the Maillard browning reaction, which adds color and complexity to the exterior of the roasting vegetables.