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Cozy-Carrot-Squash-Soup.
Jemero Carter

Carrot-Squash Fall Soup

Carrot-Squash Fall Soup
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Prep Time 10 minutes
Cook Time 39 minutes
Total Time 49 minutes
Servings: 4 bowls
Course: Side Dish, Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • ½ onion or 1 small shallot, chopped
  • ½ –1 stalk celery chopped
  • 1 –2 sprigs fresh rosemary
  • 1½ cups chopped carrots about 200 g
  • 2 cups chopped squash butternut or acorn works fine — about 250 g
  • 3⅓ cups vegetable broth or water + stock base, about 800 ml
  • Salt and freshly ground black pepper to taste
Optional toppings:
  • A drizzle of olive oil
  • Toasted pumpkin seeds or croutons
  • A few extra rosemary leaves or herbs

Method
 

  1. In a large pot over medium heat, warm the olive oil. Add chopped onion and celery and sauté for about 2 minutes, until they start to soften.
  2. Add the rosemary sprigs, chopped carrots and squash. Stir for 2–3 minutes, allowing vegetables to mingle with the aromatics.
  3. Pour in the vegetable broth, bring to a gentle boil, then reduce the heat. Cover and simmer for about 30 minutes, or until carrots and squash are very tender.
  4. Remove the rosemary sprigs. Use an immersion blender (or carefully transfer to a blender in batches) to blend the soup until completely smooth and creamy.
  5. Return the soup to the pot (if needed), taste, and season with salt and plenty of freshly ground black pepper. Warm through if necessary.
  6. Ladle into bowls. If you like, drizzle a little olive oil on top and sprinkle with toasted pumpkin seeds or croutons for a bit of crunch.

Notes

  • Protein: ~4 g
  • Fat: ~7 g
  • Carbohydrates: ~26 g
  • Fiber: ~5 g
  • Sugars: ~10 g (natural from vegetables)
  • Sodium: depends on broth/stock use