Soup

Roasted Carrot Butternut Soup is for Soup.

Roasted Carrot Butternut Soup takes 15 minutes to prepare.

Roasted Carrot Butternut Soup takes 45 minutes to cook.

Roasted Carrot Butternut Soup makes 1 servings.

The ingredients for Roasted Carrot Butternut Soup are:

1 lb fresh baby carrots
1 lb fresh butternut squash cubed
1 1/2 cups vidalia onions, chopped
4 cups low sodium vegetable broth
3 tablespoons olive oil
1 fresh galic clove
12 cinnamon sticks
1/2 teaspoon fresh thyme
1/4 teaspoon nutmeg, whole grated
12 fresg pepperment leaves
1-2 dried whole bay leaves

Here is how you make Roasted Carrot Butternut Soup:

Preheat oven to 375 degrees. Roast carrots and squash until tender, approximately 20 minutes. In a large stock pot, saute onions and garlic in olive oil until translucent. Add squash, carrots, vegetable stock, bay leaf, and thyme. Bring to boil, reduce heat, and simmer 15 minutes. Remove bay leaf and thyme. Using a food processor, blend until very smooth. Season to taste with salt and pepper. Serve in wide bowls. Garnish with single cinnamon stick, fresh gratd nutmeg, and floated mint leaf. Makes 12 servings.Number of Servings: 1Recipe submitted by SparkPeople user CUTEPACK.

The nutritional information for Roasted Carrot Butternut Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 80.0

• Total Fat: 3.0 g
• Cholesterol: 8.0 mg
• Sodium: 56.0 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 2.0 g
• Protein: 3.0 g

The dietary needs meet for Roasted Carrot Butternut Soup is Vegetarian