Simmer Until Mushy. Blend. Add Toppings
Easy soup for a hard world
Here’s a soup that’s very delicious and kind of hard to fuck up:
Slice some butternut squash (or any winter squash, or sweet potatoes), carrots, and yellow onion, and toss them in a pot. The thinner you slice them, the faster they’ll cook.
Add enough coconut milk to just cover the vegetables. If you don’t have enough coconut milk for that, supplement with cream, half and half, milk, stock, or water.
Add some ground turmeric. (If you’re trying to cook enough soup for 4 people, start with 2 teaspoons. You can always add more later.)
Bring to a boil, then reduce the heat to a simmer and cover the pot. Cook until the vegetables are very tender. (It’s all going in the blender, so the only way to botch this is undercooking the vegetables; err on the side of mushy.)
Transfer everything to a blender (in batches if necessary), and blend until totally smooth. If you need to add another splash of liquid to get the machine going (or to thin the soup to your desired texture), do that. Alternatively, you can leave everything in the pot and use an immersion blender.
Season to taste with salt, and more turmeric if you want.
