Creamy Butternut Squash & Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

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


Introduction

This soup is relatively low in sodium and calories. A one cup serving is very filling. It is also a very sweet soup. This can be made with chicken stock as well but it will change the flavor slightly. I've received feedback that it could use more herbs and spices so I am experimenting but so far the only addition I've made is a little Paprika as a garnish when serving (I love the flavor or butternut squash so I don't want to hide it with spices). This soup is relatively low in sodium and calories. A one cup serving is very filling. It is also a very sweet soup. This can be made with chicken stock as well but it will change the flavor slightly. I've received feedback that it could use more herbs and spices so I am experimenting but so far the only addition I've made is a little Paprika as a garnish when serving (I love the flavor or butternut squash so I don't want to hide it with spices).
Number of Servings: 10

Ingredients

    1 Medum Butternut Squash
    1T EV Olive Oil
    Cinnamon
    1 Medium Granny Smith Apple
    1-1/2c Carrots
    1/2c Minced Onion (fresh or dry)
    1/4c Unsalted Butter
    4c Low Sodium Vegetable Broth
    1/3c Heavy Cream (Optional)

Directions

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.