Butternut Carrot Soup

Another happy accident. Some leftover vegetables, a little creativity and a hearty craving. And to be honest, this recipe came out a lot better than I thought it would. The carrots and squash work great together to deliver a rich sweetness while the sherry gives finishing depth and balance.

1 Peeled and Cubed Butternut Squash (About a Pound and a half)
1 Pound Peeled Carrots
3 cloves of Garlic, smashed
1 Medium Onion, diced
8 Cups Chicken Stock
1/2 Cup Sherry (roughly)
A Couple Dashes of Worcestershire Sauce
A Couple Dashes of Green Tabasco Sauce
1 Packet of Goya Sazon with Cilantro and Achiote
1 Bay Leaf
Kosher Salt
Olive Oil
Immersion hand blender

In a large soup pot over medium-high heat, sweat onions, garlic, carrots and squash in a couple tablespoons of olive oil for about ten minutes or until onions are translucent. Add bay leaf, salt, pepper, chicken stock, Sazon and stir. Bring to a boil. Reduce to a rolling simmer and let cook for 30 minutes or until squash and carrots are soft. Strain bay leaf out. Remove from heat and blend soup with hand blender until soup becomes creamy with no chunks. Stir in sherry, Tabasco, and Worcestershire sauce. Taste and adjust seasoning if needed. Serve hot. Great with a grilled cheese or lightly spooned over pasta.

Orangey Goodness


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