Appetizers / Soups / Salads

Carrot and Butternut Squash Soup is for Soup.

Carrot and Butternut Squash Soup takes 15 minutes to prepare.

Carrot and Butternut Squash Soup takes 25 minutes to cook.

Carrot and Butternut Squash Soup makes 4 servings.

The ingredients for Carrot and Butternut Squash Soup are:

300g carrots, chopped
400g butternut squash, chopped
5 garlic cloves, minced
2 tsp. curry powder (hot)
1 tsp ground ginger
900 mL (1 tetra pack) reduced sodium chicken broth
1 C plain light Silk soy milk

Here is how you make Carrot and Butternut Squash Soup:

Add olive oil, carrots, squash, garlic, curry & ginger to pot with half of the broth (you can use veggie broth as well; I just happened to have chicken on hand)Bring to boil, then reduce to a simmer until squash & carrots are soft (15 ? 20 minutes)Quite a bit of the broth will have evaporated by the time your veggies are cooked, so go ahead and pour the rest of the container into the potRemove pot from heat & puree with a hand blender (or, you can let it cool a bit and pour it into a standard blender for the same results; I just find it to be far less hassle with the hand blender)Add in the soy milk et voila! Serve warm & topped with cracked black pepper Makes 4 HEARTY 1.75 C servings.Number of Servings: 4Recipe submitted by SparkPeople user WEEZIETEE.

The nutritional information for Carrot and Butternut Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 128.8

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 628.4 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 5.8 g
• Protein: 6.5 g