Cream of Squash and Carrot Thyme Soup
- 1-2 tablespoons olive oil
- 1 piece onion (chopped)
- 2 cloves garlic (finely chopped)
- 200 grams squash (peeled and chopped)
- 200 grams carrots (peeled and chopped)
- Sprigs of fresh thyme
- 2 1/2- 3 cups chicken or vegetable stock
- Salt and pepper to taste
- Enough cream for topping
- Heat up olive oil in a pan and sauté onions and garlic until translucent and aromatic.
- Toss in the squash, carrots and thyme and keep sautéing then pour in the stock.
- Season with salt and pepper and bring the mixture to a boil, turn the heat low and put it in a simmering stage and continue cooking until vegetables are tender. Turn off the heat and cool the mixture for a few minutes.
- Process the slightly cooled mixture in a blender and pureed in batches. Return the pureed mixture to the pan and simmer again for a few minutes and serve.
- To serve, dollop, drizzle or swirl the cream on top of soup and place a sprig of thyme and sprinkle crushed peppercorns on top then arranged melba toasts or croutons on the side before serving.
Yield: 4-5 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
NOTE: Letting the soup cool first and placing just right amount of soup in a blender, reduce the danger of blender lid explosion because once you put too much hot liquid in a blender the heavy steams escapes rapidly from the lid causing the lid to explode.
