Rating: 4 stars
114 Ratings
  • 5 star values: 65
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 15

This creamy carrot squash soup is a wonderful side dish option (that's healthy!) for your family to help load up on veggies. Top with toasted pumpkin seeds for texture contrast and to make each bowl of the butternut squash and carrot soup look gourmet.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
Yield:
6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

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  • Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème fraîche, pumpkin seeds, and/or fresh tarragon.

Nutrition Facts

82 calories; fat 3g; cholesterol 9mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; insoluble fiber 2g; sugars 4g; protein 3g; vitamin a 5199.2IU; vitamin c 8.3mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 364mg; potassium 344mg; calcium 50.5mg; iron 0.7mg.
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