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A Magazine for Sheffield

Squash & Carrot Soup

Prep time
15 mins
Cooking time
40 mins
6 people
Squash & Carrot Soup

Squash soup is a great winter warmer and if you aren't familiar with squash then this is a great place to start. This recipe from Moss Valley Market Garden features acorn squash, but it will work well with any type of winter squash.


  • 1 acorn squash, peeled and cubed
  • 900g carrots, chopped
  • 1/2 onion, peeled and chopped
  • 2 sticks celery, chopped
  • 2 tbsp butter (or ghee)
  • 1 tbsp extra virgin olive oil
  • 450ml vegetable stock
  • 225ml filtered water
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Green onions, finely chopped, for garnish
  1. Melt the butter or ghee and olive oil on medium heat in a large pot.

  2. Add the onion and celery to the pot and cook for about five minutes on medium-high heat, stirring often, until softened.

  3. Add the vegetable stock, water, squash, carrots, Italian seasoning and garlic powder to the pot. Bring it to the boil then cover with the lid slightly ajar.

  4. Simmer on medium-low heat for about 30 minutes, or until veggies are softened. Working in batches, blend the soup until smooth.

  5. Season with salt and pepper. Garnish with finely-chopped green onions. Serve and enjoy!

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