Squash Carrot Soup

Squash Carrot Soup

On a cold winter’s day, there’s no better way to warm up than with a delicious bowl of soup. This soup is so sweet and creamy, kids will have no idea it’s packed with healthy veggies.

Ingredients:

  • 1 large butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter
  • 1 large yellow onion, thinly sliced
  • 1 large Granny Smith apple, peeled, cored and thinly sliced
  • 2 garlic cloves, minced
  • 4 Tbs. chicken stock concentrate mixed with 6 cups water
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 Tbs. chopped fresh flat-leaf parsley
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Preparation:

  1. Preheat an oven to 450°F.
  2. In a large bowl, stir together the squash, carrots, the 2 Tbs. olive oil, salt and pepper. Transfer to a baking sheet. Roast, stirring occasionally, until the vegetables are browned and tender, about 45 minutes. Set aside.
  3. In the same pot over medium heat, melt the butter. Add the onion and apple and cook, stirring occasionally, until tender and caramelized, 25 to 30 minutes.
  4. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  5. Add the stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes. Discard the thyme sprigs and bay leaf.
  6. Working in batches, puree the apple-stock mixture with the roasted vegetables in a blender until smooth. Return the soup to the pot and simmer over medium heat for 10 minutes. Stir in the cream and adjust the seasonings with salt and pepper.