Recipe Details
Let us operate under the premise that all individuals have an affinity for soup, with certain iterations surpassing others in quality.
One might initially consider squash for an autumnal soup, yet this vibrant carrot-based 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 overfamiliar, stodgy, overly thick purée.
Nonetheless, experimentation with kabocha or butternut squash is encouraged. Should the soup not be served immediately, allow it to cool post-puréeing and reheat just prior to serving; this will preserve its fresh flavor profile.