Acorn Squash And Carrot Soup

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

https://www.cutoutandkeep.net/projects/acorn-squash-and-carrot-soup • Posted by saltandlavender

A perfect soup for fall!

You will need

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)

Project Budget

Time

Difficulty

Description

A perfect soup for fall!

Instructions

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. Chop the onion and celery.

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

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

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

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

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

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. Add salt and pepper.

11. Add cream (optional) and serve immediately.