BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
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
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.
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
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
Provided by Gina
Categories Side Dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Spray a large sheet pan with oil.
- In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
- Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups
Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, CarbohydrateContent 15 g, ProteinContent 3 g, FatContent 4.8 g, SaturatedFatContent 0.5 g, SodiumContent 22 mg, FiberContent 5 g, SugarContent 3 g
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BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
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Total Time 07 hours 25 minutes
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- 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.
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