Carrot Squash Soup Recipe

Carrot Squash Soup Recipe | Kitchen Fellowship

Soup & A Thank You

This squash soup tastes like candy. Delicious, healthy candy. I made a huge batch, popped half in the fridge for lunches this week and half in the freezer. Nothing better than a creamy bowl of soup on a snowy Michigan day!

I want to thank you! For reading, interacting, and for being okay with minimalist styling of my food pictures. When I first started with Kitchen Fellowship I knew I didn’t want it to be a “foodie blog” (nothing wrong with those — I love great foodie blogs). Spending my time meticulously styling food shots isn’t for me. Yes, this space is about food, but is more so about the fellowship that happens in the kitchen and around the table over a meaningful meal.

So thank you… for gracing me with your presence week by week even though my food photos are sparse, to say the lest. The sparsity allows more time for camaraderie, restoration, and real conversations that matter.

Carrot Squash Soup Recipe

INGREDIENTS
1 acorn squash (slightly larger than a grapefruit)
3 carrots
1 can navy beans (you could use what ever type beans or lentils you like)
2 1/2 cups chicken or vegetable broth
1/2 cup apple sauce
half of a small yellow onion, chopped
3 tablespoons butter (or butter substitute)
1 tsp turmeric
1/2 tsp cumin
1/4 tsp ginger
1/4 tsp salt
1/8 tsp paprika
olive oil
salt

DIRECTIONS
Preheat oven to 375*. Wash squash then carefully cut it into 4 or 5 pieces so it will fit in a casserole dish with a lid on. Put 1/2 inch water in the casserole dish and bake squash for 60 minutes.

Wash and peel carrots. Place them on a baking try, drizzle a little olive oil over them and sprinkle them with salt. Pop them in the oven after the squash has cooked for 20 minutes. Let the carrots cook for 30 to 40 minutes until they’re somewhat tender when you stick a fork in them.

About 10 minutes before the squash and carrots are done, melt butter in a large sauce pan. Sauté onions in butter until they are soft and translucent. Drain and rinse beans. Add them to pan along with the spices, salt, and apple sauce. Add chicken or vegetable broth.

Carefully remove squash and carrots from oven. Chop carrots into medium pieces. Add to soup. Carefully scoop squash from the skin into the soup. I generally use a pot holder to hang onto the hot squash (there’s a sentence I’d never thought I’d type). Stir and mash up soup. Use an immersion blender or regular blender to blend the soup until smooth.

Want a topping treat? Stir a drizzle of maple syrup into homemade whipped cream and add a tablespoon or three to the top of your bowl of soup.

What’s Your Favorite Winter Time Soup?

I’m looking for more soup recipes so send them my way: alysa@kitchenfellowship.com or leave a linked recipe in the comments below!

8 comments… add one

  • Amber January 14, 2016, 11:30 am

    Your recipe sounds awesome! All I need to find now is some squash.

    Here is a favorite soup of ours that gets its creaminess from avocado instead of milk. You might also enjoy The Reluctant Entertainer if you haven’t already met.
    http://reluctantentertainer.com/2014/09/creamy-broccoli-soup/

    • Alysa January 14, 2016, 11:58 am

      Oh Amber! That soup from Reluctant Entertainer looks delicious! I’m going to have to try it; thanks for sharing the recipe. I’ve enjoyed Sandy’s blog for a while now but I hadn’t seen this recipe.

      Good luck finding your squash.

  • Julia January 14, 2016, 1:11 pm

    Your soup looks delicious. Although I have turmeric on my spice rack and I know it’s healthy, I’ve never used it for anything but pickles. I’m looking forward to making your recipe. Yum!
    Even though I adore food photos and even take some myself, I truly appreciate your kitchen fellowship wisdom. That’s what drew me to your website in the first place. =)
    (Just so you know, your photo of the soup is warm and beautiful!)

    • Alysa January 14, 2016, 2:26 pm

      Oh wow! Glad you’re going to try out this soup. I bet you’ll like the flavor of the turmeric. It’s supposed to have anti-inflammatory properties. Joy the Baker just posted a great hot tonic that uses turmeric.

      Thank you for the kind words, Julia!

  • Pam January 14, 2016, 2:13 pm

    Alysa
    This soup sounds delicious, especially on a cold snowy day like today. Soup! It’s what’s for dinner! Thank you for this recipe. Hope all is well with you and yours.

    • Alysa January 14, 2016, 2:24 pm

      Hi Pam. Great to hear from you! I’m loving all this snow but it’s definitely upping my desire for soup! Enjoy the recipe. We’re doing well over here. How about over there?

  • Patsy January 14, 2016, 6:05 pm

    Mmmmmh! Sounds delicious. I can’t wait to try it. Stay warm under all that snow. Much love, Alysa.

    • Alysa January 20, 2016, 3:35 pm

      Thanks Pasty! Love to you too!

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