I usually make curry squash soup, but sometimes I want a light and simple squash soup that tastes only of delicious buttery squash and aromatic fresh herbs that's not too thick. This soup makes me feel amazing when my energy levels are low and my tummy is upset. For some reason, thyme and squash have a friendship made in heaven.
2 tablespoons butter
3 stalks of celery, chopped
3 carrots, chopped
2 onions, chopped
few leafs of fresh sage
about 4 or five fresh thyme sprigs, stalks removed
2 bay leaves
one big butternut squash, or a small butternut mixed with a small acorn squash, or any buttery orange squash, about 2-3 cups of pulp after its roasted
6 cups vegetable stock, or more if you want it more soupy
salt and pepper to taste
fresh lemon juice to taste
about 100ml of cream (optional)
1/2 of a nutmeg pod, grated
Cut the squash in wedges, then toss it with half the thyme, olive oil, and salt and pepper. Roast it in the oven for about 30 minutes, until the flesh is soft, scoop the flesh out from the peel (you can peel the squash before if you want).
In a large soup pot, melt the butter, add the onions, cook on medium until translucent but don't let them brown. Add the carrots and celery, cook until soft, then add the nutmeg, thyme, sage, and fry it gently for a few minutes. Then add the stock, the squash, the bay leaves, and the salt and pepper. Simmer the soup covered partially for about 30 minutes until the carrots are tender. Puree the soup with a hand blender then add the cream if you're using it. Add the lemon juice and season to taste with more nutmeg, salt and pepper. You can also add more stock if you want the soup to be thinner. Beautiful!