Creamy Squash and Carrot Soup

     Feeling under the weather? Why don't you whip up this comforting soup to wash down that heaviness away? Or maybe ask someone who loves you to prepare this himself. You'll feel better instantly.

     This creamy soup is one of my all-time favorite comfort food. I like my soup rich, robust and filling with just a tiny hint of spice.

     If you wish to go any chunkier, you can add sauteed scallops, shrimps or crab meat for an added layer of flavor and richness.

     An added bonus? Hey, it's vegetables you can sneak into your kids' meal without them knowing. I know the kids here love it.

    This creamy vegetable soup is a cinch to make. The leftover keeps well for a week in the fridge. So make extra for later. You'll be glad you did.






Creamy Squash and Carrot Soup
Ingredients
4 cups squash, peeled and sliced
2 carrots, peeled and sliced
3 cloves garlic, minced
1 large white onion, sliced
4 cups water
1 Knorr beef boullion
salt, to taste
ground pepper, to taste
1/4 teaspoon ground nutmeg
1/2 cup heavy cream, divided
squash seeds (optional)

Instructions
1. Saute garlic and onions in oil. Add the squash and carrots.
2. Add the water and beef boullion. Boil squash and carrots until fork tender. Cool slightly.
2. Liquefy boiled vegetables in a blender or use an immersion blender.
3. Carefully pour the soup back into the stock pot.
4. Bring to a boil. Add pepper and nutmeg. Add more salt if needed.
5. Just before serving, stir in half of heavy cream.

6. Serve hot with a little dollop of cream, some squash seeds and a dash of paprika on top.

7. Serve with breadsticks or garlic bread.