Squash & Carrot soup
Squash soup is a great winter warmer and if you aren't familiar with squash then this is a great place to start. This recipe from Moss Valley Market Garden features acorn squash, but it will work well with any type of winter squash.
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Melt the butter or ghee and olive oil on medium heat in a large pot.
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Add the onion and celery to the pot and cook for about five minutes on medium-high heat, stirring often, until softened.
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Add the vegetable stock, water, squash, carrots, Italian seasoning and garlic powder to the pot. Bring it to the boil then cover with the lid slightly ajar.
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Simmer on medium-low heat for about 30 minutes, or until veggies are softened. Working in batches, blend the soup until smooth.
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Season with salt and pepper. Garnish with finely-chopped green onions. Serve and enjoy!