Cream of Carrot and Squash Soup

Ingredients

• 10 oz carrots ((approx 3 large carrots))
• 7 oz Mexican squash or zucchini ((approx 2 small))
• 3 cups chicken broth
• 1/3 cup heavy cream
• 1 tablespoon butter (unsalted)
• salt and pepper to taste
• pepitas for garnish (optional)

Instructions

1. 1

   Wash, peel, and slice the carrots into rounds. Place them in the saucepan and add 1 1/2 cups of the chicken broth.

2. 2

   Cook the carrots over high heat until they come to a boil, reduce the heat, cover, and simmer until soft, about 10-12 minutes, depending on the size of your carrot slices.

3. 3

   Meanwhile, wash, cut the squash ends, and chop them into chunks. Add to the carrots for the last 5 minutes of cooking. When both vegetables are soft, turn off the heat and let them cool down for about 5-10 minutes

4. 4

   Pour the rest of the chicken broth into a blender. Add cooked vegetables with all the liquid they cooked in, and blend until smooth.

5. 5

   In the same saucepan where you cooked the vegetalbes, melt the butter and add the carrot and squash mixture. Heat for 2 minutes.

6. 6

   Finally, add the cream and season with salt and pepper to taste.

7. 7

   Serve with pepitas and a little cream on top, if desired. Enjoy!