Please enjoy this recipe, an earlier version of which I posted in November 2011:

This past week I found myself the proud possessor of a lovely hubbard squash. Add to that the butternut squash that came in a CSA box last month, and the bags of carrots that continue to come every week, and which are piling up in the refrigerator, and, as my dad used to say: “It’s time to get choppin’!”

This is a very easy soup to make as long as you do these two things: First, slice the squashes in half (the long way in the case of the butternut) and cook them before you plan to make the soup. That’s because it’s easier to peel squashes when they are soft and cold. While it is possible to peel them when they are steaming hot, or hard as a rock, it’s a lot harder and it takes a lot longer. And, second, buy or borrow an immersion blender.

2 large squashes, any type
1 lb. carrots (approx. 8-10 of various sizes)
2 large stalks celery
1 large onion
2 tablespoons olive oil
3 teaspoons turmeric
2 teaspoons salt
1 teaspoon black pepper

Early in the day, or maybe the evening before you plan to make your soup, slice the squashes and place them face down on a foil-covered cookie sheet. Place them in the oven at 350F for 1 hour, or until the skins look glassy and the flesh is soft. Allow to cool. Once you are ready to make the soup, chop the onion and celery. Heat two tablespoons of olive oil in a large soup pot, add the celery and onions, and fry on medium-high heat until they begin to turn translucent and develop browning at the edges. Add the turmeric and black pepper, and stir for 30. seconds prior to removing the pot from the heat.

Then scoop out the seeds from the squash halves, and set them aside. Later these can be tossed, composted, fed to the chickens, or roasted with a little salt. Peel away the squash skins with a small, sharp knife, and add the bright orange squash to the soup pot. 

Rinse and peel the carrots, chop into chunks and add to the pot. Add water or stock to approximately 2 inches below the height of the vegetables. Turn the heat to high until beginning to boil. Then cover, reduce the heat to low, and allow to cook 30-45 minutes, until all the vegetables are soft. Then use the immersion blender to turn the contents of your soup pot into golden carrot-squash soup. Add salt, and adjust seasonings to taste.

This soup tastes delicious on its own, but there is a lot more you can do with it if you like. I made it very simply, but you could also add some cumin, allspice, or cinnamon. To serve, a dollop of plain yogurt would be lovely, as would a few snips of fresh chives or parsley. I made a lot of soup, but you could easily cut this recipe in half. You could also freeze what you don’t think will be eaten in 2 days, and enjoy it again in a few weeks. Bon appetit!