There are days that we need to remind ourselves that some of the greatest pleasures in life are the most simple. Today is one of those days. Finding comfort in a bowl of warm, butternut pumpkin soup – smooth as silk and the color of the setting desert sun – nourishes the body as much as it fills the soul. Just a little reminder that even the most simple things should never be taken for granted.

Make sure that the vegetables are very soft before you puree the soup to ensure a velvety texture. Originally, I made this recipe without garlic, only because I ran out the first time i made it. It was absolutely delicious without, and equally as delicious with – so it’s really up to you.

Butternut Pumpkin Soup

Ingredients:

• 1 butternut pumpkin (about 2 pounds), peeled, seeded, and chopped
• 3 carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable stock – you can even use water that has been seasoned with salt
• 2 teaspoons unsalted butter or olive oil
• 1 tablespoon fresh ginger, grate using a microplane or very finely chopped
• Salt and pepper to taste
• a dollop of fresh cream, plain greek yogurt, or crème fraiche for garnish (optional)

Instructions:

1. In a large pot, heat the butter or olive oil over medium heat.
2. Add the chopped onion and garlic to the pot and sauté for about 5 minutes translucent. Be careful not to burn.
3. Add the chopped butternut pumpkin and carrots to the pot, along with the fresh ginger.. Stir well to coat all the vegetables with the butter or oil.
4. Pour in the sock or water, ensuring that the vegetables are covered. Bring to a boil.
5. Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes or until the vegetables are very tender.
6. Using an immersion blender, carefully purée the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth, being cautious with hot liquids.
7. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
8. Serve the butternut pumpkin and carrot soup hot. Garnish with fresh cream, plain greek yogurt or crème fraiche if desired.

Serve your butternut pumpkin soup piping hot with some warm, toasted bread or a green salad. The soup can be refrigerated for two days and frozen for up to a month. Thaw in the refrigerator and reheat until boiling.

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