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!

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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