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Carrot and Butternut Squash Soup

November 2, 2017

This is a recipe I recently made and it was wonderful for the chilly dreary days we've been having here in Pennsylvania. 


2 bags of carrots ( I used 1 bag of multicolored and 1 bag orange from Trader Joes)

1 box of precut butternut squash

1/2 of a small onion, chopped

1/2 teaspoon of minced garlic

1/2 teaspoon of dried ginger

1 quart of vegetable or chicken broth

Fresh parsley 


1. Peel and chop all the carrots, put the chopped carrots into your slowcooker 


2. Add the chopped onion, garlic, butternut squash, ginger, broth of your choice


3. Cook on high for 8 hours, until all ingredients are softened. 


4. When the 8 hours is done, use either an immersion blender or regular blender (in batches and remember to vent the lid) to get a smooth but slightly thick soup. 


5. Top with chopped parsley


Alternative toppings: sour cream, greek yogurt, pumpkin seeds, sunflower seeds


Suggested companions to the soup: Roast beef and swiss cheese sandwich, grilled cheese sandwich, salad with dried cranberries and walnuts with a vinaigrette dressing, or just a nice hunk of fresh bread. 


This recipe made approximately 4 quarts of soup, it depends on how smooth and/or fluid you like your soups. 

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