Squash & Carrot Soup Recipe

Name: Squash & Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 1 large butternut squash; 2 acorn squash; 1 lb baby carrots; 2 tablespoons fresh parsley or 1 tablespoon dried parsley; 4 cups Swanson vegetable broth or 4 cups chicken broth; 2 tablespoons vanilla syrup (ie ( Davinci french vanilla coffee flavoring); ⅛ teaspoon cinnamon (amount for cinnamon and nutmeg is a guess); ⅛ teaspoon nutmeg; salt; pepper; 4 cups skim milk

Servings: persons

2 tablespoons butter
1 large onion, chopped
1 large butternut squash
2 acorn squash
1 lb baby carrots
2 tablespoons fresh parsley or 1 tablespoon dried parsley
4 cups Swanson vegetable broth or 4 cups chicken broth
2 tablespoons vanilla syrup (ie ( Davinci french vanilla coffee flavoring)
⅛ teaspoon cinnamon (amount for cinnamon and nutmeg is a guess)
⅛ teaspoon nutmeg
salt
pepper
4 cups skim milk

1
Roast the butternut & acorn squash, flesh side down onto a lightly oiled cookie sheet.
2
I find no-stick spray works well.
3
Bake at 350 for 40-45 minutes.
4
In a 6 qt pot, saute chopped onion in butter.
5
Add broth, carrots & parsley.
6
Cook until carrots are soft.
7
Scoop pulp from roasted squash and add to the carrot mixture.
8
Puree everything in a food processor.
9
You can add alittle more broth if needed for processing until smooth.
10
Return to the pot and stir in milk, vanilla syrup, cinnamon, nutmeg, salt & pepper.
11
Simmer until heated through.
12
Top with a dollop of sour cream & sprinkle of cinnamon.
13
Enjoy!

835

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: 2 tablespoons butter, 1 large onion, chopped, 1 large butternut squash, 2 acorn squash, and more.

Yes, Squash & 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.

Squash & Carrot Soup

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