Butternut Squash And Carrot Soup Recipe

Name: Butternut Squash And Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 2 garlic cloves, sliced; 1/4 teaspoon minced fresh gingerroot; 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups); 1 pound fresh baby carrots; 1/8 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 carton (32 ounces) chicken broth; 1/2 cup half-and-half cream; Sliced green onions, optional

Servings: persons

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

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.
2
Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.
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.
4
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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 medium onion, chopped, 2 garlic cloves, sliced, 1/4 teaspoon minced fresh gingerroot, and more.

Yes, Butternut Squash And Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Carrot Soup

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