Carrot & Butternut Squash Soup

Carrot & Butternut Squash Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Carrot & Butternut Squash Soup calories by ingredient
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Introduction

This soup has a nice decadent creamy texture without all the extra fat & calories; the curry & garlic add a nice bit of warmth -- the perfect addition to any winter dish. This soup has a nice decadent creamy texture without all the extra fat & calories; the curry & garlic add a nice bit of warmth -- the perfect addition to any winter dish.
Number of Servings: 4

Ingredients

    300g carrots, chopped
    400g butternut squash, chopped
    5 garlic cloves, minced
    2 tsp. curry powder (hot)
    1 tsp ground ginger
    900 mL (1 tetra pack) reduced sodium chicken broth
    1 C plain light Silk soy milk

Directions

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.

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