made at home: squash carrot spinach soup

Squash Carrot Spinach Soup

• 2 medium squashes, diced
• 4 carrots, diced
• 1 cup of spinach
• 4 cloves of garlic
• 5 cups of vegetable broth
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cumin
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of ground colander 
• 1.4 teaspoon of rosemary
• salt and pepper to taste
• *heavy whipping cream optional to taste on finished product 

  After cutting the vegetables  warm a large sauce pan with olive oil to add the squash and carrots to. Steam over medium heat for 5 minutes  then add the spinach and spices for another 2 minutes  Combine the vegetable broth with the veggies, and bring to a boil. Let the mixture shimmer for another 25-30 minutes  After shimmering, let the soup cool slightly  then add half to a blender to blend until smooth. Add the blended mixture back into the sauce pan to bring to a slight boil, then serve with cream. 

  Fall soups are the best of soups. So much warmth, so hearty, full of squash, perfectly colorful... I had to make a concoction of my own this year. Soup making is quite a long process, but completely worth every vegetable you chop and all of the stirring. This soup is delightfully rich, creamy, and the perfect fall color. So grab a good read, a cozy sweater, and make some soup the next chilly fall day you may have.