This vegetarian acorn squash and carrot soup is healthy, fresh, flavorful, and takes the chill off.
This post was originally published on October 19, 2015. I am going through and updating some of my old posts with new photos, better info, and more clearly written recipes.
I'm not the biggest fan of fall, since here in Alberta it means that we're soon going to have half a year of cold weather.
Sure, the leaves on the trees are quite beautiful... until we have a windy day and they're all blown off and then everything is dead until May. Bah humbug!
Anyway, I can get on board with fall foods at least. 🙂
I haven't made this acorn squash soup since I first made it for the original blog post, and I forgot just how good it is!
And my feelings on cold weather are just the same as I wrote above in 2015. 😉
This soup is really easy to make, and it's been fairly popular since I published it.
I figured it was time to update the photos and word the recipe a little more clearly so that hopefully I can get more eyeballs on this winter squash soup. More eyeballs on it = more happy tummies.
I love carrots. Somehow, though, I always seem to eat them in bursts vs. consistently. Fresh carrot juice is my favorite, and I'm all over carrot soup.
This soup contains butter, so it's not vegan as written, but you can make it vegan quite easily by omitting the butter if needed.
I had some fresh chives on hand, and they make a wonderful topping for this soup, but they're optional of course.
Hope you love this squash and carrot soup!
Let me know below if you have any questions or comments.
Acorn Squash and Carrot Soup
- 1 acorn squash peeled and cut into cubes
- 2 pounds carrots (about 8 large carrots) cut into rounds
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups water
- 2 dashes Italian seasoning
- 1 teaspoon garlic powder
- Salt & pepper to taste
- Prep your squash and carrots. To peel the squash I cut it into quarters (or smaller if needed) and then peel each piece using a potato peeler. Chop the onion and celery.
- Melt the butter and olive oil on medium heat in a large pot.
- Add the onion and celery to the pot, cook for about 5 minutes on medium-high heat, stirring often, until softened.
- Add the vegetable broth, water, squash, carrots, Italian seasoning, and garlic powder to the pot.
- Bring soup to a boil and then cover it with the lid slightly ajar, and simmer on medium-low heat for about 30 minutes or until the veggies are softened (it may take more or less time depending on how small you chopped them).
- Working in batches, blend the soup until it's smooth. I recommend letting it cool for at least 15 minutes prior to doing this. You could also use a stick blender, but I prefer the results with a regular blender.
- Season with salt & pepper to taste and serve immediately. Can be stored in the fridge for several days or frozen for 3 months. I like to serve this soup with snipped fresh chives (optional).
- Serves 4-6.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.