BUTTERNUT SQUASH AND CARROT SOUP
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
SPICY BUTTERNUT SQUASH AND CARROT SOUP
This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.
Provided by AriannaHajnal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
- Roast in the preheated oven until vegetables are soft, about 20 minutes.
- Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
- Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47 g, Cholesterol 0.3 mg, Fat 7.8 g, Fiber 9.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 687.7 mg, Sugar 10.3 g
VEGAN CARROT-BUTTERNUT SQUASH SOUP
No animal products. Delicious and nutritious vegan butternut squash soup.
Provided by Julien Funk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
- Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
- Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 18.9 g, Fat 13.8 g, Fiber 4.1 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 90.4 mg, Sugar 6.3 g
CHILLED SQUASH AND CARROT SOUP
This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. -Elaine Sabacky of Litchfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. , In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.
Nutrition Facts : Calories 127 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 637mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BUTTERNUT SQUASH & CARROT SOUP
A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.
Provided by KristiMac
Categories Vegetable
Time 50m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Spray stockpot with cooking spray & sweat onion over medium heat.
- Add carrots & cook about 4-5 minutes.
- Add garlic,ginger and squash, stir.
- Add enough stock or water to cover, season w/ salt & pepper.
- Bring to a boil then reduce heat & simmer about 20-25 minutes.
- When squash & carrots are soft, remove from heat.
- Puree batches in blender until smooth.
- Put back in stockpot & add chinese 5 spice.
- Adjust seasoning.
Nutrition Facts : Calories 127.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 3.6, Sodium 207.4, Carbohydrate 25.6, Fiber 4.1, Sugar 7.4, Protein 5
LOW FAT CURRIED BUTTERNUT SQUASH AND CARROT SOUP
Make and share this Low Fat Curried Butternut Squash and Carrot soup recipe from Food.com.
Provided by g kaps
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove seeds from squash, peel if desired.
- Cut into uniform size chuncks.
- Place all ingredients except half& half in pressure cooker.
- Cook on high pressure for 8 minutes.
- Allow pressure to dissipate.
- When it is safe to open the cooker, do so.
- You may remove the skin from the squash at this time if you wish, though I did not bother.
- Use an immersion blender to puree the soup.
- Add the half& half, and puree some more.
- This is a very think soup, add more chicken broth or water to thin if desired.
- Add S& P and add'l curry powder to taste.
- This recipe contains Olestra (from the pringles) which causes dietary upset in some individuals.
- Leave them out if this is a problem.
Nutrition Facts : Calories 88, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.8, Sodium 278.6, Carbohydrate 21, Fiber 3.7, Sugar 5.2, Protein 2.5
BUTTERNUT SQUASH CARROT CURRY SOUP
You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth.
Provided by OwlMonkey
Categories Curries
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
- Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
- Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
- Puree soup using a blender. Return to soup pot and bring to a simmer.
- If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.
Nutrition Facts : Calories 193.3, Fat 10.9, SaturatedFat 1.7, Sodium 797, Carbohydrate 19, Fiber 3.8, Sugar 5.7, Protein 6.7
CARROT AND BUTTERNUT SQUASH SOUP
Make and share this Carrot and Butternut Squash Soup recipe from Food.com.
Provided by MsPia
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in large saucepan over medium heat. Add squash, carrots and leeks; cover and cook 8 minutes, stirring occasionally. Add broth; bring to boil. Reduce heat, cover and simmer 25 minutes or until vegetables are very tender.
- Puree mixture in batches in blender, return to saucepan. Add pepper and nutmeg; bring to simmer. Add bream; heat through. Ladle into soup bowls. Garnish with tarragon.
Nutrition Facts : Calories 132.2, Fat 6.7, SaturatedFat 3.8, Cholesterol 18.7, Sodium 521.8, Carbohydrate 14.8, Fiber 2.8, Sugar 4.5, Protein 4.6
FREEZABLE BUTTERNUT SQUASH-CARROT SOUP
This butternut squash-carrot soup is a wholesome and easy alternative to the delicious autumn favorite. It makes a large batch which freezes well, and spices can be adjusted to taste.
Provided by Kel Kel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.
- Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 25 g, Cholesterol 0.5 mg, Fat 7.2 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 1184.4 mg, Sugar 5.7 g
BUTTERNUT SQUASH-CARROT SOUP
Butternut squash and carrot soup--perfect for a winter's day.
Provided by Scott Pisani
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
- Puree soup with an immersion blender until smooth. Cook another 3 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g
MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP
This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.
Provided by coconutty
Categories Yam/Sweet Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
- Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
- While the onions are cooking, peel and dice the sweet potato and carrots.
- Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
- Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
- Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
- Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
- Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
- Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
- This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
- You can sub pumpkin pie spice for the ground spices listed.
- Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.
More about "butternut squash and carrot soup recipes"
SAVORY BUTTERNUT SQUASH AND CARROT SOUP RECIPE - THE …
From thespruceeats.com
Ratings 55Calories 193 per servingCategory Dinner, Lunch, Soup
BUTTERNUT SQUASH AND CARROT SOUP RECIPE
From womansday.com
BUTTERNUT SQUASH AND CARROT SOUP – MY RELATIONSHIP …
From myrelationshipwithfood.com
BUTTERNUT SQUASH AND CARROT SOUP RECIPE » LEELALICIOUS
From leelalicious.com
BUTTERNUT SQUASH AND CARROT SOUP RECIPE | EATINGWELL
From eatingwell.com
BUTTERNUT SQUASH SOUP RECIPE WITH CARROTS AND POTATOES
From sheknows.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CARROT BUTTERNUT SQUASH SOUP | DELIGHTFUL MOM FOOD
From delightfulmomfood.com
BUTTERNUT SQUASH LENTIL CARROT SOUP WITH COLLAGEN …
From furtherfood.com
BUTTERNUT SQUASH AND CARROT SOUP | BETTER HOMES
From bhg.com
BUTTERNUT SQUASH AND CARROT SOUP – SHEKNOWS
From sheknows.com
BUTTERNUT SQUASH AND CARROT SOUP - #FOODBYJONISTER
From foodbyjonister.com
BUTTERNUT SQUASH CARROT GINGER SOUP | SHE'S NOT COOKIN'
From shesnotcookin.com
BUTTERNUT SQUASH CARROT SOUP - WHAT'S GABY COOKING
From whatsgabycooking.com
ROASTED BUTTERNUT SQUASH & CARROT SOUP - THE SCHMIDTY WIFE
From theschmidtywife.com
ROASTED BUTTERNUT SQUASH AND CARROT SOUP - BARBARAS …
From barbarasfoodcravings.com
BUTTERNUT SQUASH GINGER CARROT SOUP - FARMERS TO YOU
From farmerstoyou.com
ROASTED CARROT & BUTTERNUT SQUASH SOUP - COOKING CIRCLE
From cookingcircle.com
ROASTED BUTTERNUT SQUASH AND CARROT SOUP - EATING WITH HEART
From eatingwithheartnutrition.com
BUTTERNUT SQUASH AND CARROT SOUP RECIPES ALL YOU NEED …
From stevehacks.com
CURRIED BUTTERNUT SQUASH CARROT SOUP - A FOODCENTRIC LIFE
From afoodcentriclife.com
BUTTERNUT SQUASH AND CARROT SOUP RECIPE - LIFE SEW SAVORY
From lifesewsavory.com
ROASTED BUTTERNUT SQUASH AND CARROT SOUP | NOW YOU'RE COOKING
From nowyourecooking.ca
ROASTED BUTTERNUT SQUASH CARROT SOUP - HEALTHY LITTLE VITTLES
From healthylittlevittles.com
BUTTERNUT SQUASH CARROT SOUP – MESS IN THE KITCHEN
From messinthekitchen.com
ROASTED BUTTERNUT SQUASH CARROT GINGER SOUP - GASTRONOTHERAPY
From gastronotherapy.com
WARMING BUTTERNUT SQUASH AND CARROT SOUP | THE URBAN WELLOLOGIST
From theurbanwellologist.com
CREAMY BUTTERNUT SQUASH, CARROT + GINGER SOUP - THE SAVVY SPOON
From thesavvyspoon.com
BUTTERNUT SQUASH + CARROT SOUP WITH (OPTIONAL) SAUSAGE
From herhomeopathy.ca
SPICED CARROT AND BUTTERNUT SQUASH SOUP - ALLPLANTS
From allplants.com
CARROT AND BUTTERNUT SQUASH SOUP | DINNER RECIPES | GOODTO
From goodto.com
BUTTERNUT SQUASH, CARROT, AND COCONUT SOUP - FOR THE LOVE OF …
From fortheloveofgourmet.com
WHAT TO SERVE WITH BUTTERNUT SQUASH SOUP? - EMOZZY.COM
From emozzy.com
HEALTHY BUTTERCUP SQUASH SOUP RECIPE WITH CARROTS
From windingcreekranch.org
BUTTERNUT SQUASH AND CARROT SOUP — LIVE LEARN LOVEWELL
From livelearnlovewell.com
You'll also love