Roasted Carrot Butternut Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Roasted Carrot Butternut Soup calories by ingredient


Introduction

This is a very nice healthy soup. This is a very nice healthy soup.
Number of Servings: 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

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.