Butternut squash and carrot soup–perfect for a winter’s day.
Ingredients
- 2 tablespoons olive oil
- 4 shallots, diced
- 1 cup diced carrots
- 2 tablespoons chopped garlic
- 2 tablespoons chopped fresh ginger
- 2 pounds cubed butternut squash
- 4 cups chicken broth
- 3 tablespoons curry powder
- 3 tablespoons honey
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
Step 2
Puree soup with an immersion blender until smooth. Cook another 3 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 298 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat1g | 6% |
Cholesterol6mg | 2% |
Sodium1205mg | 52% |
Total Carbohydrate56g | 20% |
Dietary Fiber8g | 27% |
Total Sugars23g | |
Protein6g | |
Vitamin C55mg | 275% |
Calcium166mg | 13% |
Iron4mg | 22% |
Potassium1169mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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