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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    4 servings

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.
Nutrition Facts
1-1/4 cups: 127 calories, 1g fat (1g saturated fat), 5mg cholesterol, 637mg sodium, 25g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

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Reviews

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Average Rating:
  • MollyDD
    Jul 9, 2020

    No comment left

  • lurky27
    Jul 1, 2013

    Wow this soup is way better than I thought it would be! I omitted the sour cream. Definitely worth making!~ Theresa

  • tt2b123
    Nov 18, 2010

    Pretty, easy, healthy, tasty... good soup!