Carrot Squash Soup

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This carrot squash soup combines sweet carrots, tender squash, and a touch of rosemary for a cozy fall-inspired meal.

Prep Time30

Cook Time40

Total Time1 10

Course: Lunch, Main Dish

Cuisine: American

Servings: servings

Calories: 226kcal

Author: Rosemary Molloy

Ingredients

2 tablespoons olive oil
½ onion or 1 shallot (chopped)
½-1 stalk celery (chopped)
1-2¼ sprigs rosemary
1½ cups carrots (chopped) 200 g
2 cups squash (butternut or acorn) (chopped) 250 g
3⅓ cups vegetable broth (homemade or store bought) 800 ml
2-3 dashes black pepper

EXTRAS (for topping)

2-3 tablespoons olive oil
2-3 tablespoons pumpkin seeds
⅓-½ cup croutons

US Customary - Metric

Instructions

In a loarge pot add the oil, onion and celery cook 2 minutes on medium heat. Add the rosemary, carrot and squash cook for 2-3 minutes, stirring often.
Add the broth and stir to combine. Cover and cook approximately 30 minutes, remove the cover taste for salt and add if necessary, add the pepper, cook for 10 minutes. Remove the stems of rosemary and blend the ingredients until smooth. Serve with a drizzle of olive oil, seeds and croutons.

Notes

If you like it thicker then add a little less broth, you could also add ¼ cup of cream if desired.

How to store the carrot squash soup?

Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth or water if it thickens.

Once cooled, pour the soup into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator and warm it up on the stove or in the microwave before serving.

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