Roasted Carrot Butternut Soup

Name: Roasted Carrot Butternut Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 1 lb fresh baby carrots; 1 lb fresh butternut squash cubed; 1 1/2 cups vidalia onions chopped; 4 cups low sodium vegetable broth; 3 tablespoons olive oil; 1 fresh galic clove; 12 cinnamon sticks; 1/2 teaspoon fresh thyme; 1/4 teaspoon nutmeg whole grated; 12 fresg pepperment leaves; 1-2 dried whole bay leaves

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 1

Ingredients

1 lb fresh baby carrots1 lb fresh butternut squash cubed1 1/2 cups vidalia onions, chopped4 cups low sodium vegetable broth3 tablespoons olive oil1 fresh galic clove12 cinnamon sticks1/2 teaspoon fresh thyme1/4 teaspoon nutmeg, whole grated12 fresg pepperment leaves1-2 dried whole bay leaves

Directions

Preheat oven to 375 degrees. Roast carrots and squash until tender, approximately 20 minutes. In a large stock pot, saute onions and garlic in olive oil until translucent. Add squash, carrots, vegetable stock, bay leaf, and thyme. Bring to boil, reduce heat, and simmer 15 minutes. Remove bay leaf and thyme. Using a food processor, blend until very smooth. Season to taste with salt and pepper. Serve in wide bowls. Garnish with single cinnamon stick, fresh gratd nutmeg, and floated mint leaf. Makes 12 servings.

Number of Servings: 1

Recipe submitted by SparkPeople user CUTEPACK.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 80.0
Total Fat: 3.0 g
Cholesterol: 8.0 mg
Sodium: 56.0 mg
Total Carbs: 12.0 g
Dietary Fiber: 2.0 g
Protein: 3.0 g

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