Description
This comforting Acorn Squash and Carrot Soup is a creamy, flavorful blend of sweet acorn squash and earthy carrots, enhanced with aromatic herbs and a touch of garlic. Perfect for chilly days, it’s a hearty yet healthy vegetarian soup that’s easy to prepare and sure to warm you up.
Ingredients
Scale
Vegetables
- 1 acorn squash (peeled and cut into cubes)
- 2 pounds carrots (about 8 large carrots, cut into rounds)
- 1/2 medium onion (chopped)
- 2 sticks celery (chopped)
Fats and Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Liquids and Seasonings
- 4 cups vegetable broth
- 2 cups water
- 2 dashes Italian seasoning
- 1 teaspoon garlic powder
- Salt & pepper (to taste)
Instructions
- Prep your squash and carrots: Cut the acorn squash into quarters or smaller pieces and peel each piece using a potato peeler. Cut the squash into cubes. Peel and slice the carrots into rounds. Chop the onion and celery finely.
- Heat fats: Melt the butter and olive oil together in a large pot over medium heat.
- Sauté aromatics: Add the chopped onion and celery to the pot. Cook on medium-high heat for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add liquids and main ingredients: Pour in the vegetable broth and water. Add the cubed squash, carrot rounds, Italian seasoning, and garlic powder to the pot.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with the lid slightly ajar and simmer for approximately 30 minutes, or until the squash and carrots are tender enough to blend smoothly.
- Blend the soup: Allow the soup to cool for at least 15 minutes. Then puree it in batches using a regular blender until smooth. Alternatively, use a stick blender directly in the pot if preferred, though the regular blender yields a smoother texture.
- Final seasoning and serve: Taste the soup and season with salt and pepper according to your preference. Serve immediately, optionally garnished with snipped fresh chives. The soup keeps well refrigerated for several days or can be frozen for up to 3 months.
Notes
- Peeling the acorn squash is easier after cutting it into smaller pieces.
- Simmer time may vary depending on the size of your vegetable pieces; smaller pieces cook faster.
- Letting the soup cool before blending helps prevent steam buildup and splattering.
- Use fresh chives or other herbs as garnish for added color and flavor.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
