Butternut Squash and Carrot Soup

Name: Butternut Squash and Carrot Soup
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: 8 servings (2 quarts)
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

Total Time Prep: 25 min. Cook: 7 hours

Yield 8 servings (2 quarts)

Test Kitchen Approved

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario

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

Directions

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

Nutrition Facts

1 cup: 121 calories, 4g fat (1g saturated fat), 10mg cholesterol, 695mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario

Recipe Creator