Carrot Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1/2 onion or 1 shallot (chopped)
• 1/2-1 stalk celery (chopped)
• 1-2 1/4 sprigs rosemary
• 1 1/2 cups carrots (chopped) (200 g)
• 2 cups squash (butternut or acorn) (chopped) (250 g)
• 3 1/3 cups vegetable broth (homemade or store bought) (800 ml)
• 2-3 dashes black pepper
• 2-3 tablespoons olive oil
• 2-3 tablespoons pumpkin seeds
• 1/3-1/2 cup croutons

Instructions

1. 1

   In a loarge pot add the oil, onion and celery cook 2 minutes on medium heat. Add the rosemary, carrot and squash cook for 2-3 minutes, stirring often.

2. 2

   Add the broth and stir to combine. Cover and cook approximately 30 minutes, remove the cover taste for salt and add if necessary, add the pepper, cook for 10 minutes. Remove the stems of rosemary and blend the ingredients until smooth. Serve with a drizzle of olive oil, seeds and croutons.