Butternut Squash & Carrot Soup
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Butternut Squash & Carrot Soup might be a recipe you should try. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 191 calories. For $1.54 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 5. It works well as a rather cheap soup. It can be enjoyed any time, but it is especially good for Winter. If you have butternut squash, ground nutmeg, sage leaves, and a few other ingredients on hand, you can make it. 58 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is brought to you by Blogging Over Thyme. Overall, this recipe earns a great spoonacular score of 92%. Similar recipes include Carrot-And-Butternut Squash Soup With Parsleyed Croutons, Butternut Squash : Butternut Squash, Pear and Yogurt Soup, and Butternut Squash & Carrot Soufflé.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2-3 lbs butternut squash, peeled and cut into 1-inch cubes
3 large carrots, peeled and chopped
1.5 quarts chicken broth (roughly 6 cups)
2 tablespoons extra virgin olive oil
1/2 teaspoon ground nutmeg
2-3 tablespoons heavy whipping cream
1 large onion, chopped
fried sage leaves (garnish)
Equipment:
pot
immersion blender
frying pan
Cooking instruction summary:
Preheat olive oil in large soup pot over medium heat. Add onion and cook for 2-3 minutes until slightly translucent, stirring consistently.Add butternut squash and carrot to soup pot and continue to cook, stirring occasionally, for 3-4 minutes over medium heat.Pour in chicken broth and bring to boil. Turn down heat and simmer for 40-45 minutes with lid on.Using immersion blender, puree soup until it smooth and all lumps are gone. Season with nutmeg, salt and pepper.Before serving, stir in heavy whipping cream.To prepare garnish, wash and dry several whole sage leaves. Heat about 1/4 cup olive oil in skillet over medium high heat until hot. Carefully add sage leaves and pan fry for several seconds. Transfer to paper-lined plate and serve on top of the soup.
Step by step:
1. Preheat olive oil in large soup pot over medium heat.
2. Add onion and cook for 2-3 minutes until slightly translucent, stirring consistently.
3. Add butternut squash and carrot to soup pot and continue to cook, stirring occasionally, for 3-4 minutes over medium heat.
4. Pour in chicken broth and bring to boil. Turn down heat and simmer for 40-45 minutes with lid on.Using immersion blender, puree soup until it smooth and all lumps are gone. Season with nutmeg, salt and pepper.Before serving, stir in heavy whipping cream.To prepare garnish, wash and dry several whole sage leaves.
5. Heat about 1/4 cup olive oil in skillet over medium high heat until hot. Carefully add sage leaves and pan fry for several seconds.
6. Transfer to paper-lined plate and serve on top of the soup.
Nutrition Information:
covered percent of daily need
