Recipe Details
Let us operate under the premise that everyone enjoys soup, and that some iterations are superior to others. One might initially consider squash for an autumnal soup, yet this vibrant carrot soup—simmered with ginger and jalapeño, then finished with a generous squeeze of lime and a handful of chopped cilantro—serves as a counterexample to the overly familiar stodgy, overly thick purée. Nonetheless, experimentation with kabocha or butternut squash is encouraged.
Should the soup not be served immediately, it is advisable to cool it post-puréeing and reheat just prior to serving—this will preserve a fresher flavor profile.