Creamy Butternut Squash & Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Medum Butternut Squash1T EV Olive OilCinnamon1 Medium Granny Smith Apple1-1/2c Carrots1/2c Minced Onion (fresh or dry)1/4c Unsalted Butter4c Low Sodium Vegetable Broth1/3c Heavy Cream (Optional)
Start by cutting Butternut Squash in half (long ways); scoop out seeds. Brush both halfs with extra virgin olive oil and sprinkle with cinnamon. Place cut side down on baking sheet and bake at 350 degrees for 1 hour. While Squash is baking, in a heavy bottom stock pot place butter and carrots. Cook on medium heat until carrots are slightly soft, do not allow to brown. Add apples and onions to carrots and continue cooking until soft. Add vegetable broth to carrot, apple & onion mixture, bring to a boil. Reduce heat and add cooked butternut squash. Add heavy cream and stir. Either use an emersion hand blender or an upright blender to combine the ingredients. If using a regular blender, blend in small batches and hold on to the blender cover or you'll have a mess. Once all of the soup has been blended smooth, return to stock pot and continue cooking on low for 20 minutes until all flavors have combined. Serve and enjoy.
Number of Servings: 10
Recipe submitted by SparkPeople user DESIGNS24.
Number of Servings: 10
Recipe submitted by SparkPeople user DESIGNS24.
Nutritional Info Amount Per Serving
- Calories: 139.9
- Total Fat: 8.5 g
- Cholesterol: 22.0 mg
- Sodium: 113.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.7 g
- Protein: 1.0 g
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