carrot soup

6 Ingredient Carrot Squash Soup

I am struck by fall every year. 


Let's face it, the beauty of fall is complex and emotional, and perhaps that's part of it's allure. The whole notion of finding and appreciating such breathtaking beauty amid decay is complicated. The mood is such a departure from the carefree days of summer. 

farmers market squash

The food is also so different. Fall's harvest has such a different look and flavor profile from the bounty of produce that we pick in summer. Think of a delicate raspberry side by side with a hearty pumpkin. So when I stroll through the farmer's market and see long tables of squash and gourds, it officially hits me that summer is gone and it's time to usher in the new season. 

Nothing says fall like a flavorful soup made from root veggies, so that's exactly what I decided to make recently. But I don't want fall soups that put me into a winter hibernation. We're not there yet. I don't want fall soups that are too heavy or creamy. They should provide comfort to take the slight edge off of the newly chilly air. They also need to be easy and fast, because let's face it: with the general chaos of a new school year, there just isn't time for anything complicated. Carrot squash soup to the rescue!

carrots for soup

This soup has just 6 ingredients, it can be prepped and served in under an hour and though I made the most recent batch with chicken stock, this recipe can be made completely vegetarian.

carrot squash soup

6 Ingredient Carrot Squash Soup

Here's what you'll need:  
2 pounds of carrots, peeled and cut into chunks
1 pound of butternut squash chunks (from one medium butternut squash, or from a package of already prepped chunks)
1 medium yellow onion, chopped
2 tablespoons of olive oil
32 ounces of stock (chicken or vegetable) 
2 tablespoons of fresh sage, chopped
Salt and pepper to taste
Optional garnish: fresh sage and croutons

Here's what to do: 
In a soup pot on medium high heat, add the olive oil. After a few moments add the onions and reduce heat to medium. Stir until the onions are translucent, about 5-6 minutes. Add the carrots, squash and stock. Bring to a boil, stir, cover and simmer until the vegetables are soft (about 25 minutes). Add the sage. Using a stick blender, puree the soup right in the pot. If you don't have a stick blender, you can puree this soup using a traditional blender, working in batches. Add salt and pepper to taste if you'd like. 

Carrot Squash Soup

Cold and Flu Season are No Match for This Soup

I wholeheartedly believe in the connection between what we eat and how we feel. If someone has a cold coming on, I make chicken soup. Got a cough? Have a pear. Have a sore throat? Slice up some fresh ginger and add to hot water. So when cold and flu season is upon us - even before anyone gets sick, I always make loads of carrot soups. Carrots are high in beta carotene which is thought to help build a strong immune system. My son hates raw carrots but loves this soup. My daughter loves carrots in all forms so this is always a welcome item to the dinner table for her. Added bonus: carrot soups freeze beautifully. 

carrot sweet potato ginger soup.JPG

Yesterday I made a batch of carrot ginger soup and added sweet potato - a super food that is also high in beta carotene. Look here for a great list of super foods that fight colds. The news stories about this year's flu season are a little overwhelming. Nothing is fool proof, of course, and even people who eat the healthiest of diets get sick every now and then. Hopefully this easy-to-make soup and the other healthy stuff that comes out of our kitchen will provide us with some extra protection.

Carrot Soup with Ginger and Sweet Potato

1 lb carrots - peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
1/3 bunch of fresh dill
2 inch piece of fresh ginger, peeled and chopped
1/2 red onion, chopped
Juice of one lemon
salt and pepper to taste
1/4 tsp cayenne (optional)

Add carrots, sweet potato, ginger, onion and dill to a soup pot and cover with water. Bring to a boil and simmer for an hour. Add the lemon juice, salt and pepper and puree with a stick blender.

** For added richness, you can use chicken broth instead of water or you can add a can of great northern beans to add protein and thickness.