How do I name a soup to convey its deliciousness? The title of this post isn’t all that enticing but wowza this soup is amazing. It’s fresh, flavorful, and surprisingly filling. I was starving so I made a batch of this stuff and threw a couple of pieces of toast on my plate. I got so wrapped up in the soup that I forgot the toast! I ate two bowls and couldn’t have fit anything else in my belly. Plus, it’s really EASY.

I don’t make soup often but I never regret it. I made a big batch in half an hour. I probably could have eaten it all in one sitting but then I would have to roll myself to bed. So I froze half of it and now we have dinner for another night.

Acorn Squash and Carrot Soup (cook time: 30 minutes, serves: 3-4)

Ingredients

• 1 pound carrots
• 1/2 a medium acorn squash, seeded
• 1/2 an onion
• 1inch cube of ginger
• 2 Tbsp coconut oil
• 4 cups broth or water and bouillon cubes
• salt and pepper

Instructions

1. Chop the carrots, squash, onion, and ginger into small pieces. Carefully cut off the shell of the squash.
2. Saute the carrots, squash, and ginger in a deep pan on medium heat for 5 minutes. They are harder veggies and take longer to soften. After 5 minutes, add the onion and 2 cups broth.
3. Cover and simmer for 10 minutes or until veggies are tender.
4. Dump all of the saute mix into a food processor. Leaving a hole for steam to escape, blend all ingredients. Start low and increase speed until on the highest setting. Add the remaining broth, slowly, while blending.
5. Serve with salt and pepper and enjoy!
6. Let leftovers cool and then freeze them for another day 🙂

ps. What if I named it Squarrot (Squash Carrot) Soup? Haha. Still not so appetizing I think…

I hope you’re all having great Tuesdays. Love and a smile – Ash