This acorn squash and carrot soup is healthy, fresh, sweet, and takes the chill off.
A perfect soup for fall!
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 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.
Add salt and pepper.
Add cream (optional) and serve immediately.