Acorn Squash and Carrot Soup

Step 1

Prep your squash and carrots. To peel the squash I cut it into quarters (or smaller if needed) and then peel each piece using a potato peeler. Chop the onion and celery.

Step 2

Melt the butter and olive oil on medium heat in a large pot.

Step 3

Add the onion and celery to the pot, cook for about 5 minutes on medium-high heat, stirring often, until softened.

Step 4

Add the vegetable broth, water, squash, carrots, Italian seasoning, and garlic powder to the pot.

Step 5

Bring soup to a boil and then cover it with the lid slightly ajar, and simmer on medium-low heat for about 30 minutes or until the veggies are softened (it may take more or less time depending on how small you chopped them).

Step 6

Working in batches, blend the soup until it's smooth. I recommend letting it cool for at least 15 minutes prior to doing this. You could also use a stick blender, but I prefer the results with a regular blender.

Step 7

Season with salt & pepper to taste and serve immediately. Can be stored in the fridge for several days or frozen for 3 months. I like to serve this soup with snipped fresh chives (optional).