Acorn Squash and Carrot Soup

Prep time: 1 hour

Cook time: 1 hour

Servings: 6-7

Ingredients: 

4 cups chicken stock

1 acorn squash

1 – 2lb bag of carrots, peeled and diced

2 onions

1 apple, peeled and chopped

3 cloves garlic

1 t pepper

½ t cumin

½ t sage

½ t basil

1 t salt

½ t ginger

½ t thyme

1 t Italian seasoning

Dash of sugar

½ - ¾ cup heavy cream

What you will need:

9x13” baking dish, medium to large saucepan, food processor

Instructions:

  1. Preset oven to 400°. Cut acorn squash in half and discard the seeds and inside portion. 

  2. Use olive oil, salt and pepper on the inside of the squash. Place the inside part down in a 9x13 pyrex dish. Add water until it covers the base of the squash. 

  3. Bake for 30-40 minutes until squash shreds easily with a fork. 

  4. Cut/dice carrots, onion and apple approximately the same size so cook time will be equal. Place in the medium to large saucepan. Add chicken broth and seasonings. 

  5. Bring to a boil and simmer 20-30 minutes until vegetables are cooked through/soft. 

  6. Once acorn squash is cooked, remove from the outer skin by shredding it away with a fork. Add to the saucepan and cook for 10 more minutes. 

  7. Place soup in food processor (according to food processor directions for liquid quantities.)

  8. Once processing is complete, place soup back on stove over medium heat and cook for another 20 minutes. 

  9. Add heavy cream as the last step. Enjoy!

Additional recommendations to add: 

Ground sausage or kielbasa (cooked)

Ground turkey (cooked)

Garlic herb crock pot chicken (shredded) 

Cauliflower rice (cooked) or brown rice

Use your imagination and create!!!! ☺