Squash Carrot Soup
On a cold winter’s day, there’s no better way to warm up than with a delicious bowl of soup. This soup is so sweet and creamy, kids will have no idea it’s packed with healthy veggies.
- 1 large butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1 large yellow onion, thinly sliced
- 1 large Granny Smith apple, peeled, cored and thinly sliced
- 2 garlic cloves, minced
- 4 Tbs. chicken stock concentrate mixed with 6 cups water
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 cup heavy cream
- 2 Tbs. chopped fresh flat-leaf parsley
- Preheat an oven to 450°F.
- In a large bowl, stir together the squash, carrots, the 2 Tbs. olive oil, salt and pepper. Transfer to a baking sheet. Roast, stirring occasionally, until the vegetables are browned and tender, about 45 minutes. Set aside.
- In the same pot over medium heat, melt the butter. Add the onion and apple and cook, stirring occasionally, until tender and caramelized, 25 to 30 minutes.
- Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes. Discard the thyme sprigs and bay leaf.
- Working in batches, puree the apple-stock mixture with the roasted vegetables in a blender until smooth. Return the soup to the pot and simmer over medium heat for 10 minutes. Stir in the cream and adjust the seasonings with salt and pepper.