4
votes
Source
Preparation Time~2 hours
Serves6
| Amount | Ingredient | Preparation |
|---|---|---|
| 4 (med-large), peeled and cubed | Butternut squash | |
| 2, peeled and cubed | sweet potato | |
| 32 oz | fresh vegetable stock | |
| 4 cups | carrot juice | |
| 1 (large), finely chopped | sweet onion | |
| 2 tbl. spn. | minced garlic | |
| to taste | salt | |
| to taste | black pepper, ground | |
| 2 tspn | rubbed sage | |
| 2 tspn | Thyme | |
| ~18 sprigs | Saffron | |
| 2 tspn | bourbon vanilla | |
| 1/2 cup | olive oil (extra virgin cold pressed) |
1. Boil the squash and potatoes until very soft. With a mixer, beat the squash and potatoes into a smooth mush while slowly adding olive oil. Blend in all spices (including vanilla) except salt and pepper.
2. In a large stew pot, add carrot juice, vegetable stock, onions and squash/potato mash. Bring to a boil for 10 minutes, then simmer for 40 minutes. Stir occasionally to be sure nothing is sticking to the bottom of your pot/things aren't burning. Slowly add salt and pepper to taste.
3. Serve hot or chilled. To alter texture, either add a cup of vegetable stock (for a watery soup) or a couple tablespoons of corn starch (to thicken). Also, I make my own vegetable stock to be very sure it doesn't have any hidden gluten or preservatives.
This was yummy! Shel and I tried it last night :)
Thanks for the recipe Amanda!
Woah! Thanks guys, glad ya liked it! Did you make the *whole* batch, because honestly it makes a ton of friggin soup.
Testing commenting, which may or may not be broken.
No, we didn't make a whole batch, but it was still two much for both of us. :)
Yeah I just froze two quart bags full of it :-P
I can't seem to find saffron anywhere near me. Any ideas for a substitute?
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