Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Carrot Soup Recipe
    Lost? Site Map

    Butternut Carrot Soup

    Butternut Carrot Soup. Photo by Rita~

    1/1 Photo of Butternut Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sue Lau's Note:

    From David Pantone.nt

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
    2. 2
      Add the garlic, and stir until fragrant, 1 minute or less.
    3. 3
      Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
    4. 4
      Remove soup from heat and allow to cool to just warm.
    5. 5
      Puree the soup in a food processor or blender. Pour soup back into pan.
    6. 6
      Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
    7. 7
      Season with salt, pepper, and nutmeg. Serve hot.

    Ratings & Reviews:

    • on November 13, 2007

      55

      Enjoyed!!! I really am spoiled because I enjoy my recipe with the pears but this is 5 stars! I used Pureed Squash Butternut, Acorn Any Hard Winter Squash! which gives the butternut a nice roasted carmelized flavor. I did use 5 cups butternut. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2007

      45

      When I told my family what was for dinner I got alot of looks of distaste. Once I convinced them to try it though they liked it. I served it with Cajun bagel chips for those that wanted some kick and garlic bagel chips for the rest.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Butternut Carrot Soup

    Serving Size: 1 (357 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 134.4
     
    Calories from Fat 59
    43%
    Total Fat 6.5 g
    10%
    Saturated Fat 2.7 g
    13%
    Cholesterol 11.1 mg
    3%
    Sodium 1001.9 mg
    41%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.1 g
    16%
    Protein 6.2 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites