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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    MsPia's Note:

    Nice dose of betacarotin.

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    Units: US | Metric


    1. 1
      melt butter in large saucepan over medium heat. Add squash, carrots and leeks; cover and cook 8 minutes, stirring occasionally. Add broth; bring to boil. Reduce heat, cover and simmer 25 minutes or until vegetables are very tender.
    2. 2
      Puree mixture in batches in blender, return to saucepan. Add pepper and nutmeg; bring to simmer. Add bream; heat through. Ladle into soup bowls. Garnish with tarragon.

    Ratings & Reviews:

    • on November 21, 2013


      This is a lovely, mild but flavorful, soup. It's rich and creamy and would be ideal as a first course at Thanksgiving or Christmas or as a light meal for one who want's to snuggle by the fire and watch the snow fall outside (or a warm up after coming in doors or..................). Well you get the picture. If you need any more encouragement just look at the light calorie load! wow. Did I say that it's delicious? the flavors are a comfortable symphony that will last to the last spoon full. If possible use sweet young carrots and not the great big woody old things. This recipe will not disapoint.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2011


      Did make one change in this recipe, but only because it was being shared with 2 vegetarians ~ I substituted some homemade vegetable stock for the chicken broth, & that, I thought, worked out just fine! I particularly enjoyed the subtle flavor combo of the squash, carrot & leek! Many thanks! [Tagged & made in Please Review My Recipe]

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


    Nutritional Facts for Carrot and Butternut Squash Soup

    Serving Size: 1 (289 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 132.1
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 3.8 g
    Cholesterol 18.6 mg
    Sodium 521.8 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 2.8 g
    Sugars 4.4 g
    Protein 4.5 g

    The following items or measurements are not included:

    fresh tarragon

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