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Name: Carrot and Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 medium carrots, peeled and chopped; 2 medium parsnips, peeled and chopped; 1 2 lb squash, favourite kind seeded and sliced into 1" thick cubes; Salt and pepper to taste; 2 tablespoon Extra virgin olive oil, plus more for roasting vegetables; 4 cups vegetable broth; 2 tablespoon butter; 12 fresh sage leaves; creme fraiche or sour cream; .25 pound bacon cooked and crumbled; fresh thyme leaves

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INGREDIENTS

3 medium carrots, ; peeled and chopped
2 medium parsnips, ; peeled and chopped
1 2 lb squash, favourite kind ; seeded and sliced into 1" thick cubes
Salt and pepper to taste
2 tablespoon Extra virgin olive oil, ; plus more for roasting vegetables
4 cups vegetable broth
2 tablespoon butter
12 fresh sage leaves
creme fraiche or sour cream
.25 pound bacon ; cooked and crumbled
fresh thyme leaves

Servings

INSTRUCTIONS

When the vegetables are ready, remove from the oven and peel the skin off of the squash. Add all of the vegetables to the pot with the vegetable broth and bring to a boil. Then reduce heat and let simmer for about 20 minutes.

Strain the soup ingredients from the broth, reserving all of the broth. Pulse the cooked vegetables in a food processor or with an immersion blender, gradually adding in the broth until forming a smooth puree of desired consistency. If it is not thin enough for you after adding in all of the vegetable broth, you can add in water a little at at time and puree again until the desired texture is achieved. Then add salt and pepper to taste.

To make the sage chips, heat the 2 tablespoons of olive oil and butter in a skillet on medium high heat. Once hot, add in sage leaves. Let the leaves fry for about 5 minutes before lifting them out of the pan with a slotted spatula and setting on paper towels to soak up the excess oil. They should be stiff when you take them out of the pan. Immediately sprinkle sea salt on the chips - if you wait too long the salt won't stick.

To serve, spoon a dollop of sour cream onto each bowl of soup. Garnish with crumbled bacon, sage chips and thyme.

NOTES

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Carrot and Squash Soup

3 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 2 lb squash, favourite kind seeded and sliced into 1" thick cubes
 Salt and pepper to taste
2 tablespoon Extra virgin olive oil, plus more for roasting vegetables
4 cups vegetable broth
2 tablespoon butter
12 fresh sage leaves
 creme fraiche or sour cream
.25 pound bacon cooked and crumbled
 fresh thyme leaves

Preheat the oven to 350F.  On a baking sheet, arrange the carrots and parsnips.  On another baking sheet, arrange slices of squash.  Season the vegetables with salt, pepper and a drizzle of olive oil on top.  Roast for about an hour or until they are soft and tender.
When the vegetables are ready, remove from the oven and peel the skin off of the squash.  Add all of the vegetables to the pot with the vegetable broth and bring to a boil.  Then reduce heat and let simmer for about 20 minutes.
Strain the soup ingredients from the broth, reserving all of the broth.  Pulse the cooked vegetables in a food processor or with an immersion blender, gradually adding in the broth until forming a smooth puree of desired consistency.  If it is not thin enough for you after adding in all of the vegetable broth, you can add in water a little at at time and puree again until the desired texture is achieved.  Then add salt and pepper to taste.
To make the sage chips, heat the 2 tablespoons of olive oil and butter in a skillet on medium high heat.  Once hot, add in sage leaves.  Let the leaves fry for about 5 minutes before lifting them out of the pan with a slotted spatula and setting on paper towels to soak up the excess oil.  They should be stiff when you take them out of the pan.  Immediately sprinkle sea salt on the chips - if you wait too long the salt won't stick.
To serve, spoon a dollop of sour cream onto each bowl of soup.  Garnish with crumbled bacon, sage chips and thyme.

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 4 Servings

Calories: 216
Calories from Fat: 184 (85%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 9.1g	45 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 1.7g
Cholesterol 40.4mg		12 %
Sodium 851.6mg		29 %
Potassium 90mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 4g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 216

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