Acorn Squash And Carrot Soup

This acorn squash and carrot soup is healthy, fresh, sweet, and takes the chill off.

Posted by saltandlavender

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A perfect soup for fall!

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You Will Need (11 things)

  • 1 Acorn Squash
  • 2 lbs carrots (about 6-8 large Carrots )
  • ½ Onion
  • 2 sticks Celery
  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 4 cup vegetable Broth
  • 2 cup Water
  • 1 tsp Garlic Powder
  • Salt & pepper, to taste
  • Cream (optional)

Steps (11 steps, 75 minutes)

  1. 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.

  2. 2

    Chop the onion and celery.

  3. 3

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

  4. 4

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

  5. 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.

  6. 6

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

  7. 7

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

  8. 8

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

  9. 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.

  10. 10

    Add salt and pepper.

  11. 11

    Add cream (optional) and serve immediately.