I’m not the biggest fan of autumn since here in Alberta it means that we’re soon going to have half a year of cold weather. Sure, the leaves on the trees are quite beautiful… until we have a windy day and they’re all blown off and then everything is dead until May. Bah humbug!
Anyway, I can get on board with fall foods at least. This acorn squash and carrot soup is healthy, fresh, sweet, and takes the chill off.
My sister enjoyed this soup, especially when she found a huge chunk of carrot in it :) Note to self – next time blend it properly.
Acorn Squash and Carrot Soup
Author: Natasha
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4-6
An autumn acorn squash and carrot soup.
Ingredients
- 1 acorn squash
- 2 pounds carrots (about 6-8 large carrots)
- 1/2 onion
- 2 sticks celery
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups water
- 1 tsp garlic powder
- Salt & pepper, to taste
- Cream (optional)
Instructions
- 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.
- Chop the onion and celery.
- Melt butter and olive oil on medium heat in a large pot.
- Add onion and celery to the pot, cook for about 5 minutes on medium-high, stirring often, until softened.
- 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.
- Add vegetable broth, water, squash, carrots, and garlic powder to pot.
- Bring soup to a boil and then simmer on medium-low heat for 20-30 minutes or until vegetables are softened.
- Once vegetables are cooked and soft enough to easily cut through with a spoon, let soup cool for at least 15 minutes.
- Using a 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.
- Add salt and pepper.
- Add cream (optional) and serve immediately.
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