6 Carrot Stalks
1 large Butternut Squash cubed
1/2 Yellow Onion diced
1/4 Stick salted butter
1 32 oz box Vegetable Stock
1/4 cp olive oil
2 tbls 80|20 The Garlic Is Real Seasoning
3 tbls 80|20 Special A Cajun Seasoning
1/2 cp Heavy Cream
1/4 cp Green Onions
1. Preheat oven to 375 degrees
2. Cut tops from carrots (about a quarter inch). Now combine carrots and squash on sheet pan and pour olive oil over top.
3. Bake vegetables for 25 minutes.
4. Now remove pan from oven.
5. In a large stew pot over medium high heat add butter.
6. Once butter is melted add pan of vegetables, diced onions, and 1 cp vegetable stock over medium high heat. (We will gradually add more stock to pot depending thickness of soup you want)
7. In a small bowl combine both seasoning blends. Mix together and add to vegetable pot.
8. As vegetables soften more we want to start mashing them down. I use an immersion blender, but if you do not have this available a potato masher or hand mixer should do the trick. You just want everything as smooth as possible and combined evenly with stock.
9. Reduce heat to medium.
10. Now here's where you want to look at the thickness of your soup. I don't like mines too watery, but I also do want it pudding thick. I like mine probably at a potato soup thickness. So I would probably add an additional 1/2 cup of vegetable stock.
11. Cover and let simmer for 10 to 15 minutes, stirring occasionally.
12. Finally remove from heat, add heavy whipping cream, and stir.
13. Serve in a bowl with green onions sprinkled on top.
Tips:
I usually pair with my grown-up grilled cheese sandwich or croutons on top