Vegetarian

Carrot Butternut Squash Soup is for Soup.

Carrot Butternut Squash Soup takes several minutes to prepare.

Carrot Butternut Squash Soup takes several minutes to cook.

Carrot Butternut Squash Soup makes 4 servings.

The ingredients for Carrot Butternut Squash Soup are:

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1/2 medium butternut squash
6 medium carrots - peeled and diced
1 tsp grated fresh ginger
4 cups vegetable stock (verify GF)
salt and pepper to taste
2 tsp ground cinnamon

Here is how you make Carrot Butternut Squash Soup:

saute onion and garlic in olive oil in heavy bottom soup pot over medium heat. add squash, carrots, and ginger. stir in with onions and garlic, and saute for a couple minutes. add stock, bring to a boil, then reduce to a simmer. allow to cook until squash and carrots are tender (approx 20 minutes). puree in batches in a blender, or use an immersion blender. add water to thin if necessary. season with salt, pepper, and cinnamon. add a dollop of sour cream for extra richness if desired (NOT included in recipe nutritional information).Number of Servings: 4Recipe submitted by SparkPeople user LRIGEIKOH.

The nutritional information for Carrot Butternut Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 206.0

• Total Fat: 8.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,440.3 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 7.9 g
• Protein: 5.0 g

The dietary needs meet for Carrot Butternut Squash Soup is Gluten Free