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:

Quickview
196k Calories
3g Protein
8g Total Fat
29g Carbs
34% Health Score
Limit These
Calories
196k
10%

Fat
8g
14%

  Saturated Fat
2g
15%

Carbohydrates
29g
10%

  Sugar
7g
8%

Cholesterol
8mg
3%

Sodium
1079mg
47%

Get Enough Of These
Protein
3g
8%

Vitamin A
26598IU
532%

Vitamin C
62mg
76%

Manganese
0.6mg
30%

Potassium
1053mg
30%

Vitamin E
3mg
25%

Fiber
5g
22%

Vitamin B3
4mg
20%

Vitamin B6
0.39mg
20%

Magnesium
73mg
18%

Folate
63µg
16%

Vitamin B1
0.23mg
15%

Copper
0.27mg
13%

Calcium
129mg
13%

Phosphorus
124mg
12%

Iron
2mg
12%

Vitamin K
11µg
11%

Vitamin B5
0.92mg
9%

Vitamin B2
0.1mg
6%

Zinc
0.64mg
4%

Vitamin B12
0.12µg
2%

Selenium
1µg
2%

covered percent of daily need
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