Chilled Squash and Carrot Soup Recipe

Chilled Squash and Carrot Soup Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Chilled Squash and Carrot Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chilled Squash and Carrot Soup Recipe

Prep: 30 min. + chilling

Yield: 4 Servings

30 30

Ingredients

1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

Directions

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. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 127 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 637 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Originally published as Chilled Squash and Carrot Soup in Light & Tasty December/January 2003, p31