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

    Chilled Squash and Carrot Soup. Photo by Katzen

    1/1 Photo of Chilled Squash and Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sydney Mike's Note:

    Although the original of this recipe was found in the 2006 cookbook, Taste of Home Everyday Light Meals, it's been tweaked to be strictly vegetarian! Preparation time does not include time needed for hot veggies to cool before blending or for prepared soup to chill before serving!

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    Serves: 4



    Units: US | Metric


    1. 1
      In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
    2. 2
      Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
    3. 3
      In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
    4. 4
      Cover & chill until ready to serve.
    5. 5
      When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.

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    Ratings & Reviews:

    • on May 07, 2009


      Clean, simple, perfection. I have a tendancy to like a lot of spice in my food, but this simple soup really emphasizes the squash and carrot flavours. Made for PRMR Tag.

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


    Nutritional Facts for Chilled Squash and Carrot Soup

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 140.9
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.9 g
    Cholesterol 5.6 mg
    Sodium 215.4 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 4.6 g
    Sugars 9.9 g
    Protein 4.9 g

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