BUTTERNUT SQUASH AND CARROT SOUP
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
Time 7h25m
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. 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, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
SPICY BUTTERNUT SQUASH AND CARROT SOUP
This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.
Provided by AriannaHajnal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
- Roast in the preheated oven until vegetables are soft, about 20 minutes.
- Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
- Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47 g, Cholesterol 0.3 mg, Fat 7.8 g, Fiber 9.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 687.7 mg, Sugar 10.3 g
VEGAN CARROT-BUTTERNUT SQUASH SOUP
No animal products. Delicious and nutritious vegan butternut squash soup.
Provided by Julien Funk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
- Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
- Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 18.9 g, Fat 13.8 g, Fiber 4.1 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 90.4 mg, Sugar 6.3 g
BUTTERNUT SQUASH-CARROT SOUP
Butternut squash and carrot soup--perfect for a winter's day.
Provided by Scott Pisani
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
- Puree soup with an immersion blender until smooth. Cook another 3 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g
BUTTERNUT CARROT SOUP
Make and share this Butternut Carrot Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
- Add the garlic, and stir until fragrant, 1 minute or less.
- Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
- Remove soup from heat and allow to cool to just warm.
- Puree the soup in a food processor or blender. Pour soup back into pan.
- Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
- Season with salt, pepper, and nutmeg. Serve hot.
FREEZABLE BUTTERNUT SQUASH-CARROT SOUP
This butternut squash-carrot soup is a wholesome and easy alternative to the delicious autumn favorite. It makes a large batch which freezes well, and spices can be adjusted to taste.
Provided by Kel Kel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.
- Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 25 g, Cholesterol 0.5 mg, Fat 7.2 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 1184.4 mg, Sugar 5.7 g
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