Heya..
It's  Ghosty, the cooking bearkittycub.
Autumn is here and I'm bringing you a nice and spicy dish. Guaranteed to warm you when it's cold outside.
And you can easy freeze any leftovers

Butternut sqash - carrot soup

[i]Ingredients[i]
(serves 5 ^.^' )

- 2 small butternut squash
- 1 pack of greens (including carrot, leek, celery, parsnip or parsley root)
- 4-5 carrots (including the one from the pack of greens)
- 1 onion
- 1 red bell pepper
- 2 garlic cloves
- Vegetable stock (about 1L )
- Lemon juice
- 150 - 200 ml Cremefine or cream
- a few twigs of fresh thyme
- Creme legere / Creme fraiche or sour cream
- Curry powder (make sure to get a good one with good quality. It will taste much better)
- Garam masala
- Salt, Pepper
- Oil and Butter
- White bread
- (optional: saffron)

Cute the butternut squash in half and scrape out the seeds. Heat your oven to 175°. Cover a backing tray with aluminum foil and/or baking paper, brush some oil on it and place the squash face down on the tray. Roast them for about 45 minutes until the skin is lightly browned and the squash is soft.
During that time, cut the greens, carrots, onion, and bell pepper into pieces. Peel garlic.
Take the squash halves out of the oven and peel off the skin while it's still hot, it's easier that way. Cut the butternut into pieces and set them aside.
Heat some oil and butter in a large enough pot, put in a few twigs of fresh thyme and carefully roast the vegetables, onions and garlic. After a while, add the butternut squash and continue to roast for a little while.
Deglaze with some stock, then pour in the rest of the stock and some water.
Cover it and let it simmer for about 30 minutes until the vegetables are soft. If too much liquid evaporates, pour in more water.
Season with curry powder, Garam masala, freshly ground pepper, salt and lemon juice.
When the vegetables are soft, remove the thyme twigs and use a immersion blender to finely puree it. If you want to make the soup even finer (like I did), strain the soup through a chinois or a fine metal sieve.
Add about 150 - 200ml of Cremefine or cream after your taste and mix in.
If necessary, correct the consistence with some water and season to a spicy taste and keep it hot.
The soup must not be allowed to cook now or the cream might curdle. Cremefine will not do that.
For the croutons. cut off the crust of some white bread, cut it into cubes and roast it in a pan with some butter

Serve the soup with a blob or Creme legere, Creme fraice or sour cream, croutons and thyme leaves.
Enjoy! ^_^