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
CARROT AND SQUASH CURRY SOUP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
- After 1 hour, taste and adjust the seasoning. Remove from the heat.
- Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you're feeling naughty, drizzle heavy cream over the top.
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
CHILLED SQUASH AND CARROT SOUP
Although the original of this recipe was found in the 2006 cookbook, Taste of Home Everyday Light Meals, it's been tweaked to be strictly vegetarian! Preparation time does not include time needed for hot veggies to cool before blending or for prepared soup to chill before serving!
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
- Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
- In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
- Cover & chill until ready to serve.
- When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.
Nutrition Facts : Calories 141, Fat 1.7, SaturatedFat 0.9, Cholesterol 5.7, Sodium 215.4, Carbohydrate 29.8, Fiber 4.7, Sugar 10, Protein 5
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 Allrecipes Member
Time 30m
Yield 4
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 147.1 calories, Carbohydrate 30 g, Cholesterol 7.9 mg, Fat 1.9 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 627 mg, Sugar 10.5 g
CARROT SQUASH SOUP
Make and share this Carrot Squash Soup recipe from Food.com.
Provided by Mary Jenny
Categories Vegetable
Time 50m
Yield 1 cup servings, 7 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
- Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
- Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
- Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
- Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.
- Find more healthy recipes online at heartandstroke.ca/recipes.
Nutrition Facts : Calories 63.7, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.9, Sodium 37.5, Carbohydrate 13.3, Fiber 2.6, Sugar 2.7, Protein 1.5
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