Acorn Squash and Carrot Soup

by Salt and Lavender
Acorn Squash and Carrot Soup

Ingredients

·1 acorn squash, peeled and cubed
·2 pounds carrots, chopped
·1/2 onion, peeled and chopped
·2 sticks celery, chopped
·2 tablespoons butter or ghee
·1 tablespoon extra virgin olive oil
·4 cups vegetable broth
·2 cups filtered water
·2 dashes Italian seasoning
·1 teaspoon garlic powder
·Salt & pepper, to taste
·Green onions, finely chopped for garnish

Directions

Melt the butter/ghee and olive oil on medium heat in a large pot. Add the onion and celery to the pot and cook for about 5 minutes on medium-high heat, stirring often, until softened. Add the vegetable broth, water, squash, carrots, Italian seasoning, and garlic powder to the pot. Bring soup to a boil, then cover with the lid slightly ajar. Simmer on medium-low heat for about 30 minutes, or until veggies are softened. Working in batches, blend the soup until smooth. Season with salt & pepper. Garnish with finely chopped green onions, then serve and enjoy!

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first Ooooby box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.