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    You are in: Home / Recipes / Butternut Squash & Carrot Soup Recipe
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    Butternut Squash & Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    KristiMac's Note:

    A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Spray stockpot with cooking spray & sweat onion over medium heat.
    2. 2
      Add carrots & cook about 4-5 minutes.
    3. 3
      Add garlic,ginger and squash, stir.
    4. 4
      Add enough stock or water to cover, season w/ salt & pepper.
    5. 5
      Bring to a boil then reduce heat & simmer about 20-25 minutes.
    6. 6
      When squash & carrots are soft, remove from heat.
    7. 7
      Puree batches in blender until smooth.
    8. 8
      Put back in stockpot & add chinese 5 spice.
    9. 9
      Adjust seasoning.

    Ratings & Reviews:

    • on November 05, 2012

      55

      I had some carrots too old to be used in a salad and found butternut squash I forgot I had tossed into the freezer. Time for soup! I was intrigued by the Chinese 5 spice used in this recipe so decided to try it. This is delicious!!! My family nearly licked the pot clean. I have added it to the family cookbook. Thank you so much. (I used 3 cups chicken stock, 3 cups vegetable stock, and the remainder of a bottle of riesling. If you don't have an immersion blender, this is why you should invest in one. Much easier than using a food processor.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2012

      I have made multiple butternut squash soup recipes and this is a keeper. I love the Chinese 5-spice flavor and added a bit more than the recipe called for. I buy the butternut squash already cubed from Costco so this is a quick easy soup. (I also used the "old" baby carrots from the huge bag from Costco--so this was a soup where all the ingredients were on hand). I liked that it didn't add any sweetener to the soup (like maple syrup) because I already have a couple of squash recipes that are ginger/sweet and this was different. I used homemade veggie stock so it was vegan. Finally, I figured out the easy way to "grate" ginger: I used my garlic press on peeled ginger root and then pressed the garlic. Score.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2011

      55

      I live on this soup cold, with yogurt whipped in, or hot with yogurt on top. I usually put cumin, curry, and cinnamon in but will try the Chinese 5. I can't resist a splash of hot sauce too! I "bake" my squash in the microwave for two 8 minute blasts so it is easy to peel when cool, then freeze the delicious flesh. Carrots don't freeze very well so this soup is best eaten right up.

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

    Read All Reviews (4)

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    Nutritional Facts for Butternut Squash & Carrot Soup

    Serving Size: 1 (3113 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 127.9
     
    Calories from Fat 15
    11%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 3.6 mg
    1%
    Sodium 207.4 mg
    8%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.4 g
    29%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    fresh ginger

    Chinese five spice powder

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