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Carrot and Butternut Squash Soup
Carrot and Butternut Squash Soup

Category: Soup | Serves: 4

(147 ratings)

Nutrition Information:
Calories: 96
Protein: 3 g
Carbs: 23 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 41 mg
Fiber: 2 g

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Carrots, leeks and butternut squash make a great veggie-packed and nutrient-rich soup. Add a cup to your lunch or dinner.
Cooking spray
3 cups peeled and diced butternut squash
2 cups carrots, peeled and thinly sliced
1 large leek, white and tender green parts only, thinly sliced
2 14-1/2 oz. cans low-sodium vegetable broth
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
1/4 cup 1% milk
Salt to taste (not included in nutrition facts)
Sprig of rosemary for garnish
1 Spray a large saucepan with cooking spray and heat pan to medium-high heat. Add squash, carrots and leeks and cook, uncovered for 7-8 minutes, stirring occasionally.
2 Add broth, pepper, and nutmeg then bring to a boil. Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.
3 Place a third of the soup mixture in a food processor, cover and process until smooth. Repeat with remaining soup and then return to saucepan. Bring to boiling, reduce heat then stir in milk. Add salt to taste.
4 Serve soup garnished with a sprig of rosemary (optional).

Ratings & Reviews
(147 ratings)
Great soup for fall dieters!
Reviewed By:
This soup was surprisingly very easy to prepare, and the taste was amazing. The batch it made was huge, so I have lots ...
Sep 09, 2006
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