BUTTERNUT SQUASH AND CARROT SOUP RECIPES RECIPES

Name: Butternut Squash and Carrot Soup
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: 8 servings (2 quarts).
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 2 garlic cloves, sliced; 1/4 teaspoon minced fresh gingerroot; 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups); 1 pound fresh baby carrots; 1/8 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 carton (32 ounces) chicken broth; 1/2 cup half-and-half cream; Sliced green onions, optional

BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT

Butternut Squash and Carrot Soup Recipe: How to Make It image

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

Steps:

In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 121 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 20g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

BUTTERNUT SQUASH AND CARROT SOUP RECIPE - EATINGWELL

Butternut Squash and Carrot Soup Recipe - EatingWell image

This elegant and smooth squash soup recipe gives you more than your daily quota for vitamin A in just one bowl.

Provided by Diabetic Living Magazine

Categories Healthy Butternut Squash Recipes

Total Time 50 minutes

Number Of Ingredients 9

Ingredients

1 tablespoon butter or margarine
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrots (4 medium carrots)
¾ cup thinly sliced leeks or chopped onion
2 (14.5 ounce) cans reduced-sodium chicken broth
¼ teaspoon ground white pepper
¼ teaspoon nutmeg
¼ cup regular or fat-free half-and-half or light cream
1 bunch Fresh tarragon leaves

Steps:

In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.

Nutrition Facts : Calories 82.1 calories, CarbohydrateContent 11.5 g, CholesterolContent 8.8 mg, FatContent 3.3 g, FiberContent 2.2 g, ProteinContent 3.1 g, SaturatedFatContent 2 g, SodiumContent 364.2 mg, SugarContent 4.1 g

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