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.