Butternut Squash and Carrot Soup for Two

• 1 small butternut squash, cubed (~2 1/2 cups)
• 2 small carrots or 1 large carrot, chopped (~1/2 cup)
• 1 small white onion, roughly chopped
• 1 tablespoon butter
• 2 teaspoons paprika
• 2 cups water
• freshly cracked pepper
• sea salt
• pepitas and sour cream (for garnish)

1. Heat the butter in a saucepan over medium-high heat. Add the onions and cook for about 5 minutes–until the onions are softened.
2. Add the paprika, cook for about half a minute. Then add the squash, carrot, a big pinch of salt, and a few cranks of pepper. Add the water and bring to a boil. Then reduce heat, cover, and cook until carrots and squash are tender, about 20 minutes.
3. Puree the soup using a blender/food processor/immersion blender. Ladle into bowls and garnish with pepitas and sour cream. Serve.

(Serves 2)

I don’t frequently cook with paprika (It’s not one of my go-to spices.), but I’m glad I thought to use it here. The sour cream was a good foil to the spiciness, and the pepitas added a fun crunch.

Looking for more gluten-free, vegetarian recipes?

You might want to check out The Gluten-Free Vegetarian Kitchen or The Gluten-Free Vegan on Amazon. (If you buy them together, it comes to $25.09--just enough for free shipping. ;-)

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