Buttercup Carrot Soup

You can never have too many delicious soup recipes. Here's one that uses our carrots, buttercup squash and onions!

Ingredients:

1 buttercup squash

2 cups carrots, peeled and chopped

1 onion, finely chopped

2 tbsp olive oil

1 tbsp fresh ginger, peeled and grated

2 cloves garlic, crushed

4 cups low sodim broth (chicken or vegetable both work)

1/4 tsp ground nutmeg

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp lemon or lime juice

Directions: Preheat oven to 425. Prep a baking sheet with parchment paper and drizzle with 1 tbsp olive oil. Next, cut your squash in half and lay the cut side face down on the baking sheet. Bake for 25-30 minutes or until it can be punctured with a fork easily. Remove from oven and, when safe to handle, remove skin and cut in cubes. In a large pot, heat olive oil. Then add your onion, cooking until translucent (about 5 minutes). Next, add your garlic and ginger and cook for 1 minute. Add your squash, carrots, broth, citrus, and spices increasing your heat to medium high so you can bring it to a boil. Once you've brought it to a boil, reduce to low heat and let simmer uncovered for about 15 minutes, making sure that the carrots are soft. Remove from the pot and let cool. Once cooled, you can use an immersion blender or a blender to puree to your desired texture. Season with salt, pepper, and more citrus if desired. Eat right away or store in your fridge for a day or two.