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0 from 30 votes

Acorn Squash and Carrot Soup

This easy squash soup is healthy, fresh, full of flavor, and takes the chill off.

Prep Time
20 mins
Cook Time
20 mins
Inactive time:
15 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 239 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 acorn squash peeled and cut into cubes
  • 2 pounds carrots (about 8 large carrots) cut into rounds
  • 1/2 medium onion chopped
  • 2 sticks celery chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 2 dashes Italian seasoning
  • 1 teaspoon garlic powder
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Prep your squash and carrots. To peel the squash I cut it into quarters (or smaller if needed) and then peel each piece using a potato peeler. Chop the onion and celery. 
  2. Melt the butter and olive oil on medium heat in a large pot.
  3. Add the onion and celery to the pot, cook for about 5 minutes on medium-high heat, stirring often, until softened.
  4. Add the vegetable broth, water, squash, carrots, Italian seasoning, and garlic powder to the pot.
  5. Bring soup to a boil and then cover it with the lid slightly ajar, and simmer on medium-low heat for about 30 minutes or until the veggies are softened (it may take more or less time depending on how small you chopped them). 
  6. Working in batches, blend the soup until it's smooth. I recommend letting it cool for at least 15 minutes prior to doing this. You could also use a stick blender, but I prefer the results with a regular blender.
  7. Season with salt & pepper to taste and serve immediately. Can be stored in the fridge for several days or frozen for 3 months. I like to serve this soup with snipped fresh chives (optional). 

Notes

  • Serves 4-6.

  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

     

Nutrition Information

Calories 239kcal (12%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 15mg (5%) Sodium 1158mg (48%) Potassium 1142mg (33%) Fiber 9g (36%) Sugar 13g (26%) Vitamin A 38977IU (780%) Vitamin C 26mg (29%) Calcium 128mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 239

% Daily Value*

Calories 239kcal 12%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 15mg 5%
Sodium 1158mg 48%
Potassium 1142mg 24%
Fiber 9g 36%
Sugar 13g 26%
Vitamin A 38977IU 780%
Vitamin C 26mg 29%
Calcium 128mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.