3 tbsp olive oil
3 cloves garlic
1 whole large shallot
1.5 lbs butternut squash, peeled and cubed
4 carrots
8 cups water
8 tsp chicken better than bouillon
OR
8 cups chicken broth
2 real bay leaves
salt and pepper to tasteOptional: 2 pieces prosciutto or bacon
Pork products make everything better. If you would like to add a smoky, meaty undertone to this soup, render a couple slices of prosciutto or bacon in the pot before you do anything else! Cook over medium heat until the pork product is nicely browned, and all the fat is melted away into the pan
Add olive oil, chopped shallots and garlic. Cook over med/low heat until they are soft, but not brown.
Toss in squash and coarsely chopped carrots (I like to leave the skin on!)
Add either stock (Pacific Organic chicken broth is tasty! Use low sodium. Later in the process it's easy to add salt but not to take it away)
...or water and Better than Bouillon. I prefer this option...they sell it at my neighborhood Costco!!
Add bay leaves and bring to a boil, then turn down to a simmer.
Let the soup simmer 30-40 minutes, or until all the squash and carrots are very soft.
After you remove the bay leaves, CAREFULLY purée in a blender or with a hand blender.
Serve with a sprinkle of cheese and a scronch of pepper!
AS FOR THE BAY LEAVES: Have you noticed that canned bay leaves from the grocery store don't smell like anything? Well, they don't taste like anything either. Recently I found a batch of fresh bay leaves, thenleft them out on the counter to dry. I store them in a plastic bag in the dark. When I open up these babies, they smell so lovely and spicy! Best of all, they make the soup better too.
In other news: They are truckng away summer today.
