Creamy Carrot & Squash Soup
Servings: 8
Ingredients
- Salt to taste
- Pepper to taste
- 2 tbsp Olive Oil
- 1/2 tsp Sage
- 1/2 Red Onion sliced
- 2-3 tbsp Fresh Ginger
- 3 stalks Celery chopped
- 1 c Vegetable Broth
- 1 lb. Carrots shredded
- 1/2 c Heavy Cream
Instructions
- In a large saucepan, sauté the salt, pepper, sage, ginger, onion and celery in olive oil until it begins to soften and caramelize.
- Add 1 cup of the vegetable broth, the carrots and the squash, then simmer for 20-30 minutes.
- Remove from heat and cool slightly.
- Pour all of the contents into a food processor or blender. Add the remaining 3 cups of vegetable broth and puree everything together.
- Return the puree to the saucepan. Add the heavy cream and simmer for an additional 10 minutes.
- Serve hot and enjoy!
For a video demonstration on how to prepare this recipe, please check out my video on YouTube.
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