Soup is practically perfect. It’s a naturally flexible, friendly kind of food. If soup was a movie-star, she would certainly play the hero. This Carrot and Squash Soup with Ginger and Lemongrass is no exception. Sexy enough to start a dinner party. Healthy enough for a weekday lunch. Her jubilant color and velvety texture only add to the allure.
I can keep spouting accolades too. But instead I’ll share the secret to successful soup. At least when I’m at the stove.
Squash Soup Starts with a Mirepoix
Today’s Carrot and Squash Soup with Ginger and Lemongrass starts with a mirepoix making it as adaptable as it is tasty. Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises. I often use it as the starting place for making on-the-fly soup creations because you can mix and match the other ingredients to suit your cravings.
I chose butternut squash because it’s seasonal. Choose a different co-star if you like. This soup is the equivalent of a soup for all seasons. I can imagine serving it chilled for a summer supper as easily as I could to serve it warm from the pot on a rainy February in Los Angeles. GREG
PS Whenever I hear the word “mirepoix” I can’t help but think of a silly video I did for this blog back when it (and I) were babies. I miss the early years of this blog when I had the time to make silly videos so I sometimes link back to the past. The video stars Cary Carrot (of the fictional rock and roll band Mirepoix) and it’s called Let your Food do the Talking. You’ll find the video at the bottom of this post, below the recipe. I warn you. It’s very silly.