This recipe is from Twelve Months of Monastery Soups by Br. Victor-Antoine d’Avila-Latourette, 1996, Triumph Books, Liguori, Missouri, page 51.
6 servings (we usually make this about 3-4 times.)
6 TBS olive oil
3 onions, chopped
5 garlic gloves, minced
2 butternut squash, peeled, halved, seeded, and cut in chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 cups vegetable stock (we usually use 1 vegetable bouillon cube for a large pot of soup)
salt and peper to taste
1/3 cup freshly minced parsley
fresh thyme leaves as garnish
Pour the olive oil into a large soup pot and sauté onions and garlic over low heat for 3 -5 minutes. Turn off heat, covert the pot and let the onion-garlic mixture steam for 15 minutes.
Add squash, potato, and carrot and stir the mixtue well. Pour the stock andbring the soup to a boil. Reduce the heat, cover the pot, and let simmer for 45 minutes.
Add the seasonings and parsley, stir well, cover the pot and simmer for another 15 minutes.
Blend soup with a hand blender or in a food processor or blender. Serve garnished with fresh thyme leaves.
