Chilled Squash and Carrot Soup
photo by Katzen
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
5 cups
- Serves:
- 4
ingredients
- 1 1⁄2 lbs butternut squash, peeled, seeded, cubed (about 3 cups)
- 1 (14 1/2 ounce) can vegetable broth
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1⁄4 teaspoon salt
- 1⁄2 cup fat-free evaporated milk
- 3 tablespoons reduced-fat sour cream
directions
- In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
- Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
- In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
- Cover & chill until ready to serve.
- When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.
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