Carrot & Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
300g carrots, chopped400g butternut squash, chopped5 garlic cloves, minced2 tsp. curry powder (hot)1 tsp ground ginger900 mL (1 tetra pack) reduced sodium chicken broth 1 C plain light Silk soy milk
Add olive oil, carrots, squash, garlic, curry & ginger to pot with half of the broth (you can use veggie broth as well; I just happened to have chicken on hand)
Bring to boil, then reduce to a simmer until squash & carrots are soft (15 – 20 minutes)
Quite a bit of the broth will have evaporated by the time your veggies are cooked, so go ahead and pour the rest of the container into the pot
Remove pot from heat & puree with a hand blender (or, you can let it cool a bit and pour it into a standard blender for the same results; I just find it to be far less hassle with the hand blender)
Add in the soy milk et voila! Serve warm & topped with cracked black pepper
Makes 4 HEARTY 1.75 C servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WEEZIETEE.
Bring to boil, then reduce to a simmer until squash & carrots are soft (15 – 20 minutes)
Quite a bit of the broth will have evaporated by the time your veggies are cooked, so go ahead and pour the rest of the container into the pot
Remove pot from heat & puree with a hand blender (or, you can let it cool a bit and pour it into a standard blender for the same results; I just find it to be far less hassle with the hand blender)
Add in the soy milk et voila! Serve warm & topped with cracked black pepper
Makes 4 HEARTY 1.75 C servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WEEZIETEE.
Nutritional Info Amount Per Serving
- Calories: 128.8
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 628.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 5.8 g
- Protein: 6.5 g
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