Butternut Squash and Carrot Soup
TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 8 servings (2 quarts).
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
Ingredients
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1 tablespoon canola oil
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1 medium onion, chopped
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2 garlic cloves, sliced
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1/4 teaspoon minced fresh gingerroot
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1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
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1 pound fresh baby carrots
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1/8 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 carton (32 ounces) chicken broth
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1/2 cup half-and-half cream
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Sliced green onions, optional
Directions
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1.
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.
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2.
Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.
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3.
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.
Nutrition Facts
1 cup: 121 calories, 4g fat (1g saturated fat), 10mg cholesterol, 695mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
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