Carrot Squash Soup

with Beck Farms Carrots, Upper Green Farms Potatoes, and Jungle Farm’s Butter Cup Squash

1 medium onion, chopped

2 celery ribs, chopped

1 tablespoon canola oil

4-5 cups vegetable broth

1 pound Beck Farms Carrots, sliced

1 pound Upper Green Farm yellow potatoes, peeled and cubed

1 medium Jungle Farm Hubbard or Butter cup squash

1 teaspoon salt

1/4 teaspoon pepper 

Beck Farms Habanero Carrot Hot Sauce to taste 2 - 4 tsp, optional

Coconut cream or sour cream, optional

Fresh cilantro leaves, optional

Pre heat oven to 400 degrees. Cut squash in half and seed.
Place squash on baking pan and roast until tender. Once tender let cool slightly and scrape out flesh. Set aside.
In a large soup pot or Dutch oven, sauté onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Add in squash and simmer for 5 more minutes. Remove from the heat; cool slightly.
Transfer to a blender; cover and process until smooth. Return to pan add in hot sauce to taste if using; stir in salt and pepper. Heat through.
If desired, sprinkle with cilantro.
Optional toppings: cilantro, coconut cream, sour cream