Butternut Squash-Carrot Soup

Butternut Squash-Carrot Soup

Butternut squash and carrot soup–perfect for a winter’s day.

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Yield:
4 servings
Servings:
4

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)

298
Calories
8g
Fat
56g
Carbs
6g
Protein
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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