Acorn Squash and Carrot Soup
Acorn Squash and Carrot Soup:
1 acorn squash..diced, peeled and cleaned
15 to 20 baby carrots..diced
Milk or cream
Ground black pepper
Sour cream for garnishing
Boil the carrots and squash until soft and tender.
In a blender, add the boiled carrots and squash without any water.
Add some milk or cream or even vegetable broth in place of the cream.
Carefully blend until you get soft creamy mixture, the amount of liquid added will determine the consistency of the soup..
Now place the blended mixture in a pot and add the spices mentioned above.
Cook the soup on low heat and let it simmer for a few minutes. Serve the soup in a bowl and garnish with a dollop of sour cream.