Carrot and Butternut Squash Soup

"Nice dose of betacarotin."
 
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Ready In:
40mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • melt butter in large saucepan over medium heat. Add squash, carrots and leeks; cover and cook 8 minutes, stirring occasionally. Add broth; bring to boil. Reduce heat, cover and simmer 25 minutes or until vegetables are very tender.
  • Puree mixture in batches in blender, return to saucepan. Add pepper and nutmeg; bring to simmer. Add bream; heat through. Ladle into soup bowls. Garnish with tarragon.

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Reviews

  1. This is a lovely, mild but flavorful, soup. It's rich and creamy and would be ideal as a first course at Thanksgiving or Christmas or as a light meal for one who want's to snuggle by the fire and watch the snow fall outside (or a warm up after coming in doors or..................). Well you get the picture. If you need any more encouragement just look at the light calorie load! wow. Did I say that it's delicious? the flavors are a comfortable symphony that will last to the last spoon full. If possible use sweet young carrots and not the great big woody old things. This recipe will not disapoint.
     
  2. Did make one change in this recipe, but only because it was being shared with 2 vegetarians ~ I substituted some homemade vegetable stock for the chicken broth, & that, I thought, worked out just fine! I particularly enjoyed the subtle flavor combo of the squash, carrot & leek! Many thanks! [Tagged & made in Please Review My Recipe]
     
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Tweaks

  1. Did make one change in this recipe, but only because it was being shared with 2 vegetarians ~ I substituted some homemade vegetable stock for the chicken broth, & that, I thought, worked out just fine! I particularly enjoyed the subtle flavor combo of the squash, carrot & leek! Many thanks! [Tagged & made in Please Review My Recipe]
     

RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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