Carrot-And-Butternut Squash Soup With Parsleyed Croutons Recipe

Name: Carrot-And-Butternut Squash Soup With Parsleyed Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil, divided; 1 pound carrots, shredded; 1 butternut squash, peeled and shredded; 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth; 1/2 cup cooked long-grain rice; 8 (1/2-inch-thick) French bread slices; 1 1/2 cups skim milk; 1 tablespoon grated orange rind; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup chopped fresh parsley

Servings: persons

1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil, divided
1 pound carrots, shredded
1 butternut squash, peeled and shredded
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1/2 cup cooked long-grain rice
8 (1/2-inch-thick) French bread slices
1 1/2 cups skim milk
1 tablespoon grated orange rind
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

1
Saute onion and garlic in 1 tablespoon hot oil in a large Dutch oven 2 minutes or until tender. Add carrot and squash; saute 5 minutes or until tender. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in rice. Remove from heat; cool slightly.
2
Cut bread slices into 1-inch triangles, and brush lightly with remaining 1 tablespoon oil. Arrange triangles on a baking sheet.
3
Bake at 350u00b0 for 10 minutes or until lightly toasted.
4
Process vegetable mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Stir in milk, and simmer until thoroughly heated. Stir in rind, salt, and pepper.
5
Dip 1 point of each bread triangle in soup, and coat with chopped parsley. Serve croutons on top of soup.

580

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 13 ingredients. The key ingredients include: 1 medium onion, chopped, 2 garlic cloves, minced, 2 tablespoons olive oil, divided, 1 pound carrots, shredded, and more.

Yes, Carrot-And-Butternut Squash Soup With Parsleyed Croutons 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.

Carrot-And-Butternut Squash Soup With Parsleyed Croutons

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