Carrot Squash Soup

Name: Carrot Squash Soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: American
Ingredients: 4 tbsp Olive Oil (2 tablespoons olive oil + 2-3 tablespoons olive oil — up to 3); ½ piece Yellow Onion (½ onion or 1 shallot (chopped)); ½ piece Celery (½-1 stalk celery (chopped) — up to 1); 1 sprig Rosemary (1-2¼ sprigs rosemary — up to 2.25); 1 ½ cup Carrot (1½ cups carrots (chopped) (200 g)); 2 cup Squash (2 cups squash (butternut or acorn) (chopped) (250 g)); 3 ⅓ cup Vegetable Broth (3⅓ cups vegetable broth (homemade or store bought) (800 ml)); 2 dashes Black Pepper (2-3 dashes black pepper — up to 3); 2 tbsp Pumpkin Seeds (2-3 tablespoons pumpkin seeds — up to 3); ⅓ cup Croutons (⅓-½ cup croutons — up to 0.5)

A smooth, vegan soup made by simmering carrots, butternut squash, and aromatics in vegetable broth, then blending until creamy and serving with olive oil, pumpkin seeds, and croutons.

70 minAmerican

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1In a large 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.
2Add 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.