Butternut Carrot Soup
"From David Pantone.nt"
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 cups diced carrots
- 3 3 cups hubbard squash or 3 cups winter squash, skin and seeds removed
- 2 teaspoons fresh gingerroot, grated
- 7 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon freshly ground nutmeg
directions
- In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
- Add the garlic, and stir until fragrant, 1 minute or less.
- Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
- Remove soup from heat and allow to cool to just warm.
- Puree the soup in a food processor or blender. Pour soup back into pan.
- Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
- Season with salt, pepper, and nutmeg. Serve hot.
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Reviews
-
Enjoyed!!! I really am spoiled because I enjoy my recipe with the pears but this is 5 stars! I used Recipe #194908 which gives the butternut a nice roasted carmelized flavor. I did use 5 cups butternut. Thanks! -
When I told my family what was for dinner I got alot of looks of distaste. Once I convinced them to try it though they liked it. I served it with Cajun bagel chips for those that wanted some kick and garlic bagel chips for the rest.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
