The start of fall marks many changes in my household. First, it’s pitch black when everyone gets up. Second, it’s pitch black when we’re eating dinner {making it impossible to get good photos of recipes}. Third, the end of my growing season. This means I need to focus on prep for the winter just as much as I do preserving the last bits of our growing season. But let’s be honest, it doesn’t happen. Ever. And finally, an urge to eat nothing but soups.
Once upon a time I made carrot soup for the kids. What shocked me more than anything was that they ate it! It continues to be a favorite of Monkey’s, and he’s a picky one about what he will and will not eat. For instance, he likes only one particular brand of deli ham, from one particular store. Picky.
But this particular time I was craving some butternut squash soup, and they were having none of it. They wanted carrot soup, and were not budging. After all, it was on the meal plan for the month! So I did what any other mom would do. I compromised, and I didn’t tell them!
As my compromise, I made carrot squash soup.
The beauty of this soup is that it requires so few ingredients. And because you puree it, it requires minimal prep. Just leave the veggies a little chunky, and all will be fine!
Beyond the taste, I love this soup because it gives me a chance to use the immersion blender Hubs bought me {he actually got me this Cuisinart Smart Stick*}. The main reason is because I don’t have to pull out the huge blender anymore and burn myself on hot soup. I can’t tell you how many times I’ve splattered hot soup all over the kitchen… My clothes… My hair… The immersion blender makes it a breeze. Just pop the blender in, and puree away!
And the best part? The kids didn’t even notice that there was squash in it, and they devoured it super fast! Even my Lady Bug, who’s not a soup eater, loved this soup with some saltines. <3
Ingredients:
- 2-3 Tablespoons butter
- 1 medium butternut squash, peeled and rough chopped
- 1 medium onion, rough chopped
- 5 carrots, peeled and rough chopped
- 2-3 cloves garlic, peeled and crushed
- 4-5 cups of chicken broth {I use homemade broth}
- 1-2 cups half & half or milk
- salt and pepper to taste
- optional: sour cream
Directions:
- In a dutch oven, melt the butter. Saute the squash, onion, carrots and garlic until translucent and soft.
- Add in broth. Simmer for 30 minutes, or until the carrots are fork tender.
- Using an immersion blender, puree the soup. Add in cream, and serve.
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