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Butternut Squash and Carrot Soup
2 lg Butternut squash
4 tb Olive oil
2 lb Carrots; peeled & chopped
3 Granny Smith apples; peeled, cored & chopped
1 1/2 lg Yellow onions; finely chopped
3 Shallots; minced
2 tb Garlic; minced
Ground cardamon to taste
8 c Water
Salt and pepper to taste
2 c Whipping cream
Cut squash in half- remove seeds. Bake skin-side-down for about 30 minutes in 350-degree oven, or until flesh is soft. Scoop flesh out of skins.
In large saucepan, heat olive oil. When hot, add carrots, apples, onions, shallots, garlic and cardamom, if using. Cook for 2 minutes; add squash. Add water and bring to boil; lower heat and simmer 45 minutes. Add salt and pepper to taste.
Puree soup in batches in food processor or blender. (Keep batches small to prevent hot splatters.) Pour pureed soup back in saucepan, add cream. Adjust seasoning. Garnish with chopped chives. Makes 6 servings.
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