Butternut-Carrot Soup

• 2

  butternut squash

  2 small butternut squash, peeled and cubed

• 4

  carrot

  4 carrots, peeled and cubed

• 1

  sweet potato

  1 small to medium sweet potato, peeled and cubed

• 3 to 4

  celery

  3 to 4 celery stalks with leaves

• 1

  shallot

  1 shallot or small onion

• 2 liters

  water

  2 liters water

• 500 ml

  stock

  500 ml chicken or vegetable stock

• 1 to 2 tablespoons

  olive oil

  1 to 2 tablespoons olive oil

• •

  salt

  Salt

• •

  black pepper

  Black pepper

• •

  acid

  Lemon juice or apple-cider vinegar

Steps

1. 1

   Warm the olive oil in a large pot and cook the shallot and celery with a pinch of salt until fragrant.

2. 2

   Add the butternut squash, carrots, sweet potato, water, and stock.

3. 3

   Bring to a boil, then simmer until the vegetables are very soft.

4. 4

   Blend until completely smooth.

5. 5

   Season with salt, pepper, and a little lemon juice or vinegar before serving.