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.
