Crookneck Squash & Carrot Soup

I’m down to the last few bits of my most recent CSA share – just some beets (which I will roast & have on my salad for tomorrow’s lunch), crookneck squash & carrots. Hmmmm…what to do?

It’s been a windy, rainy & cold day here in San Diego & I absolutely love it! It finally feels a little like a season & this weather calls for a comforting pot of soup on the stove…

Crookneck Squash & Carrot Soup

 

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Author: Vegenista

Recipe type: Soup

Cuisine: Vegan

Ingredients

• 3 cups peeled, diced organic squash
• 2 cups thinly sliced organic carrots
• ¾ cup chopped yellow onion
• 1 tablespoon Earth Balance Vegan butter
• 3 1/4 cups vegetable broth
• ¼ tsp ground pepper
• ¼ tsp ground nutmeg
• ¼ cup soy cream

Instructions

1. Cook squash, carrots & onion in butter over medium heat (8 minutes) in a saucepan. Stir occasionally. Add broth. Bring to a boil, reduce heat. Simmer, covered, for 25 to 35 minutes. Let cool slightly.
2. Place ⅓ of mixture into a food processor or  use an immersion blender. Process until almost smooth. Repeat with remaining squash. Return all to saucepan. Add pepper & nutmeg. Bring just to boiling. Add soy cream; heat through.

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I topped my bowl with a bit of soy feta & fresh thyme. Serve with a chunk of crusty bread!