Acorn Squash And Carrot Soup

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• Step 1

  Peel the squash and scrape/peel the carrots. To peel the squash I cut it into quarters and then peel each piece using a potato peeler.

• Step 2

  Chop the onion and celery.

• Step 3

  Melt butter and olive oil on medium heat in a large pot.

• Step 4

  Add onion and celery to the pot, cook for about 5 minutes on medium-high, stirring often, until softened.

• Step 5

  While onions and celery cook, chop the carrots and squash into similar-size pieces. The smaller you chop them, the faster the soup will cook.

• Step 6

  Add vegetable broth, water, squash, carrots, and garlic powder to pot.

• Step 7

  Bring soup to a boil and then simmer on medium-low heat for 20-30 minutes or until vegetables are softened.

• Step 8

  Once vegetables are cooked and soft enough to easily cut through with a spoon, let soup cool for at least 15 minutes.

• Step 9

  Using an immersion/stick blender, blend soup in the pot until smooth. If you don't have a stick blender, you can use a regular blender. Ensure soup is cooled enough prior to blending.

• Step 10

  Add salt and pepper.

• Step 11

  Add cream (optional) and serve immediately.

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