Roasted Carrot and Acorn Squash Soup

A filling, hearty soup packed with Vitamin C and warm spices, it’s the perfect soup to feed someone who isn’t feeling their best. It’s warm and comforting, and can handle any blend of spices you’d like. Roasting the vegetables before putting them into the soup brings out their natural sweetness, and gives the soup a deeper flavor.

Ingredients

  • 4 large Carrots

  • 1 Acorn Squash

  • Small knob of Ginger

  • Olive Oil

  • Salt

  • Pepper

  • 1/2 Yellow Onion

  • 2 stalks Celery

  • 2-3 cups (Chicken) Broth

  • Thyme

  • Butter

  • Heavy Cream

Spices (1 tsp - 1/4 tsp)

  • Coriander

  • Cinnamon

  • Turmeric

  • Pinch of cumin

  • Your favorite mild masala mix

  • Citric Acid (or lemon juice)

Directions

  1. Peel and chop Carrots, Squash, and Ginger into 1 to 1 1/2 inch cubes. Spread out on a baking sheet, drizzle with olive oil, sprinkle salt on top, and mix. Bake at 400 for 30-45 minutes or until just browned and easily pieced with a fork.

  2. Start a Mirepoix. In a dutch oven or pot, add diced onion and celery with a tablespoon or two of olive oil. Add a bouquet of fresh herbs, or at a minimum a sprig of Thyme. Sautee at low heat until onion is translucent. Add chicken broth to cover the onion and celery, then add the same amount again. There needs to be enough liquid to cover the carrots and squash once added.

  3. Add your spices to the broth. How much will vary, but from most to least of the spice, add:

    1. Cinnamon, Turmeric, Coriander, Cumin, Cardamom, Nutmeg, Citric Acid

  4. If you don’t want to add the spices individually, you can use a tbs or so of your favorite masala mix, then add a bit more cinnamon. Citric acid is optional, but gives it a nicer zing than adding lemon juice.

  5. Add carrots, squash, and ginger to the pot, simmer for 15 minutes.

  6. Transfer the contents of the pot into a blender or food processor. Blend until smooth.

  7. Transfer contents back into the pot, reduce to low heat, add in as many knobs of unsalted butter as you’d like. Add salt and pepper to taste. Finish with a tbs or two of heavy cream. Mix in the pot, don’t blend it again.