About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h15

This acorn squash and carrot soup is healthy, fresh, sweet, and takes the chill off.
A perfect soup for fall!

Posted by saltandlavender Published See saltandlavender's 8 projects »
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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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