Re: Nantes your Average Carrot & Butternut Soup (fwd)

[robert <http://dummy.us.eu.org/robert>]

Sounds a bit sweet.

Maybe nix the onion, garlic, and savory herbs and just have soup dessert?

 > From: Noelle <noelle>
 > Date: Sat, 22 Oct 2016 09:39:52 -0700 (PDT)
 >
 >  > Date: Sat, 22 Oct 2016 15:02:08 +0000
 >  > From: "Farm Fresh To You" <http://www.news.farmfreshtoyou.com/~farmnews>
 >  > 
 >  > Named after our farm's delicious Nantes carrots, this flavorful soup 
 >  > personifies the flavors of fall that we crave. This recipe produces a 
 >  > wonderful, rich and silky soup that will have your family asking for 
 >  > seconds.    
 >  > 
 >  > Nantes Your Average Carrot & Butternut Soup
 >  > (serves 6-8)
 >  > Â 
 >  > 
 >  > Ingredients:
 >  > Â Â Â  1 large butternut squash, peeled and cut into cubes
 >  > Â Â Â  6 carrots, cleaned and chopped into large chunks
 >  > Â Â Â  1 tablespoon olive oil
 >  > Â Â Â  1 large onion or 2 shallots, chopped
 >  > Â Â Â  2 garlic cloves, minced
 >  > Â Â Â  1 bay leaf
 >  > Â Â Â  1/2 teaspoon thyme, chopped (optional)
 >  > Â Â Â  1/2 teaspoon sage (or rosemary), chopped (optional)
 >  >     1 cup Chardonnay or ½ cup Marsala
 >  > Â Â Â  1/4 cup maple syrup
 >  > Â Â Â  6 cups vegetable stock
 >  > Â Â Â  1/2 cup Greek yogurt and some for garnish (optional)
 >  > Â Â Â  1/8 teaspoon nutmeg
 >  > Â Â Â  1/2 teaspoon of cinnamon
 >  > Â Â Â  1 teaspoon of sea salt, to taste
 >  > Â Â Â  1/2 teaspoon freshly ground black pepper
 >  > 
 >  > Instructions:
 >  > Cut butternut into 1-inch chunks. Cut carrots into similar sized pieces.
 >  > 
 >  > In a large pot, heat the olive oil. Add the onion (or shallots) and cook 
 >  > until translucent, about 8 minutes. Next, add the garlic and stir.
 >  > Â Â Â 
 >  > Add wine and reduce the liquid slightly, cook about 5 minutes.
 >  > Â Â Â 
 >  > Add the butternut, carrots and stock. Bring to a simmer and cook until 
 >  > tender, about 15 to 20 minutes.
 >  > Â Â Â 
 >  > Remove butternut and carrot with a slotted spoon and place in a blender or 
 >  > food processor and purée. Add broth to make soup as thick or thin as you 
 >  > prefer.
 >  > Â Â Â 
 >  > Return the blended butternut and carrots to the pot and simmer with bay leaf 
 >  > and fresh herbs.
 >  > Â Â Â 
 >  > Add maple syrup and stir. Remove bay leaf and season with cinnamon, nutmeg, 
 >  > salt and pepper. Add yogurt and stir until blended.
 >  > Â Â Â 
 >  > When you are ready to serve, garnish with a dollop of yogurt, a sprinkle of 
 >  > nutmeg and fresh seasonal herbs. Enjoy