Butternut Squash and Carrot Soup
A very healthy recipe with roasted vegetables that are pureed for soup. This recipe came from Family Circle Magazine. I just changed it to the way I like it.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 tsp nutmeg
- 1 1/2 pounds butternut squash in chunks
- 1/2 pound carrots cut in 1 in. pieces
- 2 large onions (i used sweet onions) cut in quarters
- 6 cloves fresh garlic, peeled whole
- 8 cups chicken broth
- 2 tbl brown sugar
- Carbohydrate 22.4943804115378 g
- Cholesterol 0 mg
- Fat 2.35702325820833 g
- Fiber 2.63070801580753 g
- Protein 8.00094625881604 g
- Saturated Fat 0.103022023125 g
- Serving Size 1 1 Serving (1351g)
- Sodium 5042.63628039874 mg
- Sugar 19.8636723957303 g
- Trans Fat 2.15562206079583 g
- Calories 132 calories
Preheat oven to 425(F) degrees Line a baking pan with foil (for easy cleanup). Then place vegetables with garlic in pan and drizzle with Olive Oil. Place in oven and use a spatula to turn vegetables after 15 minutes. Cook another 15-20 minutes until vegetables are tender and roasted. Place in Food Processor (or anything that purees the vegetables). you might have to do it in batches. Place in pot on stove and add nutmeg and brown sugar with chicken broth, and heat through. Its tastes its best if you add warm garlic seasoned croutons. To make these, cut up chunks or cubes of Italian bread and sprinkle with garlic powder. Then drizzle with Olive oil and bake at about 400 degrees for 8-10 minutes. MMMMMM!
