Squash and Carrot Soup

Squash and Carrot Soup
Makes 1 quart

1 acorn squash, peeled and halved with seeds removed
2-3 large carrots, peeled
Low sodium chicken stock and/or water
Salt, to taste

Place squash and carrots in a large pot or Dutch oven set over medium heat. In the dry pan, sweat vegetables out just slightly, seasoning with a pinch of salt. Add just enough stock or water to cover the vegetables and bring a simmer. Season with salt and simmer until vegetables are just tender.

Turn off heat and allow mixture to cool slightly. Puree in batches until smooth, season with salt again if needed and reheat as desired when serving.