Wednesday, February 8, 2012

Creamy Squash and Carrot Soup

Feeling under the weather? Why don't you whip up this comforting soup to wash down that heaviness away? Or maybe ask someone who loves you to prepare this himself. You'll feel better instantly.

This creamy soup is one of my all-time favorite comfort food. I like my soup rich, robust and filling with just a tiny hint of spice. If you wish to go any chunkier, you can add sauteed scallops, shrimps or crab meat for an added layer of flavor and richness.

An added bonus? Hey, it's vegetables you can sneak into your kids' meal without them knowing. I know the kids here love it.

This creamy vegetable soup is a cinch to make. The leftover keeps well for a week in the fridge. So make extra for later. You'll be glad you did.

Creamy Squash and Carrot Soup

4 cups squash, peeled and sliced
2 carrots, peeled and sliced
1 large onion, sliced
4 cups water
1 beef boullion
ground pepper, to taste
1/4 teaspoon ground nutmeg
1/2 cup heavy cream, divided

1. Boil squash, carrots and onion in water till fork tender. Cool slightly.
2. Liquefy boiled vegetables in a blender or with an immersion blender.
3. Pour back soup into stock pot. Add beef boullion.
4. Bring to a boil. Add pepper and nutmeg.
5. Just before serving, blend in half of heavy cream.
6. Serve hot with a little dollop of cream on top.
7. Serve with breadsticks or garlic bread.

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